Flank steak with balsamic and summer salad

Flank steak with balsamic and summer salad

Total: 45 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 512 kcal
, Fat: 29 g
, Carbohydrate: 19 g
, Protein: 40 g


4 person


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:

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Balsamic dressing

5 tbsp balsamic vinegar
5 tbsp olive oil
1 ½ tbsp rosemary, finely chopped
2 tsp salt
a little pepper
4 flank Steak (each approx. 160 g)

Charcoal/gas/electric grill

1 courgette, cut lengthways into slices approx. 1 cm thick
2 bell pepper, quartered
480 g cooked corn cobs
2 tbsp olive oil

Summer salad

3 baby lettuce, halved, cut into thin strips
1 bunch flat-leaf parsley, roughly chopped
1 bunch basil, roughly chopped
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How it's done

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Balsamic dressing

Combine the balsamic, oil and rosemary, season. Coat the steaks with 3 tbsp of the dressing. Set aside 2 tbsp of the dressing, place the remainder of the dressing in a bowl.

Charcoal/gas/electric grill

Mix the courgette, peppers and corn with the oil. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the vegetables from the grill, allow to cool slightly. Cut the courgette and peppers into pieces. Remove the corn kernels from the cobs using a knife. Add the warm vegetables to the bowl containing the dressing, mix. With the lid down, grill the steaks over/on a high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.

Summer salad

Add the lettuce and herbs to the vegetables, mix. Plate up the salad. Carve the meat across the grain, place on top of the salad, drizzle with the reserved balsamic dressing.

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