Flank steaks with corn and rocket

Flank steaks with corn and rocket

Total: 40 Min. | Active: 20 Min.
gluten-free, Low Carb
Nutritional value / person: 959 kcal
, Fat: 73 g
, Carbohydrate: 21 g
, Protein: 52 g


4 people


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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Rocket & paprika butter

150 g butter
10 g rocket, finely chopped
1 tsp paprika
½ tsp salt
a little pepper

Charcoal/gas/electric grill

2 tsp paprika
2 tbsp thyme leaves, finely chopped
1 tsp salt
a little pepper
4 Flank Steak (each approx. 200 g)
4 cooked corn cobs, halved lengthwise

To serve

2 tbsp lime juice
2 tbsp olive oil
¼ tsp salt
a little pepper
90 g rocket
200 g feta, crumbled
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How it's done

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Rocket & paprika butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the rocket and paprika, season, set aside.

Charcoal/gas/electric grill

Mix the paprika, thyme, salt and pepper, use to season the meat. Coat the corn with half of the rocket & paprika butter, place on the grill. With the lid down, grill the corn over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Add the meat, grill for approx. 4 mins. on each side. Place the steaks on a platter, cover and leave to rest for approx. 5 mins.

To serve

Combine the lime juice and oil in a bowl, season. Add the rocket and feta, mix. Plate up the corn and steaks, serve with the reserved butter.

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