Flank steak with fruity salsa

Flank steak with fruity salsa

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 577 kcal
, Fat: 29 g
, Carbohydrate: 36 g
, Protein: 39 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salsa

2 Flank Steak (each approx. 350 g)
1 shallot
1 garlic clove
2 sticks celery
1 red chilli
1 tbsp olive oil
100 g raspberries
100 g red currants
100 g blackberries
2 tsp sugar
2 tsp white balsamic vinegar
½ tsp salt

Wild rice

150 g wild rice mix
salted water, boiling
2 sticks celery
½ bunch flat-leaf parsley
3 sprigs dill
1 tbsp butter

Charcoal/gas/electric grill

¾ tsp salt
a little pepper
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How it's done

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Salsa

Take the meat out of the fridge approx. 30 mins. prior to cooking. Peel and finely chop the shallot and garlic. Thinly slice the celery, remove the seeds from the chilli and chop finely.

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the berries, sugar and balsamic, cover and simmer for approx. 2 mins.

Mix the celery and chilli in with the berries, season with salt.

Wild rice

Cook the rice (uncovered) in boiling salted water over a medium heat for approx. 15 mins. Drain the rice.

Thinly slice the celery. Finely chop the parsley and dill, mix both into the rice along with the butter.

Charcoal/gas/electric grill

Season the meat, cover and grill over/on a medium heat (approx. 220 °C for approx. 1½ mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins. Carve the meat, serve with the rice and salsa.

Good to know
Note: Use defrosted, mixed frozen berries instead of fresh berries.

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