Flank Steak from Kobe Beef with Mixed Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 mins |
| Total Time | 24 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g steak (s), (flank steak)
- 1 teaspoon sea salt, coarse
- 1 teaspoon pepper, (e.g. Kampot pepper)
- 1 some walnut oil or another heat-resistant oil
- 1 small Head lettuce
- 4 mushrooms your choice
- 4 tomato (s), (vine tomatoes)
- 1 small onion (s)
- 1 some dressing your choice
Print Recipe
Pin Recipe Instructions
- Take the steaks out of the refrigerator half an hour before processing. Pat dry, rub with oil and season with salt.
- In the meantime, preheat the grill properly! Grill the steaks over direct heat for 2 to 3 minutes on both sides. Then bring it to a core temperature of 52 ° -55 ° by indirect grilling. Remove from the grill and let rest a little. Season lightly with salt and pepper.
- Prepare the salad ingredients and mix with a dressing of your choice.
- Cut the steaks across the meat fibers and serve with the salad.
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