Summary

Ingredients

• 400 g steak (s) (flank steak)
• 30 ml rapeseed oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic
• 0.5 teaspoon ½ oregano, dried
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ pimento d`Espelette, alternatively chili flakes
• Pepper, black, ground

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Instructions

1. Stir the vinegar, lemon juice, mustard, herbs and spices into the oil. Crush the garlic well and add it too.
2. Put the steak together with the marinade in a freezer bag, massage the marinade evenly into the meat and seal the bag. Marinate for 12-18 hours in the refrigerator.
3. Take the meat out of the fridge at least 2 hours before preparation, dab the marinade and cover with cling film.
4. Heat a grill pan intensely, fry the meat for approx. 3 - 4 minutes, turn and fry on the other side for another 2 - 3 minutes. Pierce a roasting thermo at an angle at the thickest part of the meat and remove it from the pan at a core temperature of 56 ° C. Let rest on a wooden board for about 10 minutes and cut into slices across the grain.
5. If necessary, grind some black pepper over the meat.