Flank steak with fermented pepper on a bed of potatoes and vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 1 flank steak (bavette)
• fermented pepper
• Triplets
• 1 courgette
• 1 green and red pepper
• Olive oil
• Pepper
• Salt
• Sea-salt
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preparation
➊ Chop the zucchini and peppers and season them in a bowl with a little olive oil, pepper and salt. Grill them in a vegetable bowl.
➋ Pre-cook the triplets, cut them in half and grill the cut side or fry them in a pan on the side burner with a little olive oil. Season with coarse sea salt.
➌ Salt the flank steak and grill it whole on both sides, preferably on the sizzle zone (alternatively directly over high heat), then cook in the indirect grill zone until it is cooked to the desired degree.
➍ Then cut the meat into slices and sprinkle with the fermented pepper. Serve with the potatoes and grilled vegetables.
Recipe by Friedhelm Kluge
Friedhelm Kluge, better known as “Fitti”, shows his grilling skills in his grill school near Essen. Bookings at: www.bbqerwerden.de
Recipe from FIRE&FOOD issue 03/2018
