Grilled flank steak skewers

Grilled flank steak skewers

Total: 36 min. | Active: 30 min.
gluten-free
Nutritional value / people: 459 kcal
, Fat: 34 g
, Carbohydrate: 7 g
, Protein: 29 g

Ingredients

4 people

Hint:


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

Skewers

2 flank Steak (approx. 220 g each)
¾ tsp salt
a little pepper
80 g Parmesan, shaved into thin strips using a peeler
1 bunch basil, leaves torn off
100 g dried tomatoes, cut in half
long metal skewer
1 tbsp olive oil

Chimichurri

1 shallot, finely chopped
2 green chillies, deseeded, finely chopped
1 garlic clove, finely chopped
1 bunch flat-leaf parsley, finely chopped
4 sprig thyme, leaves torn off
3 tbsp olive oil
2 pinch salt
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How it's done

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Skewers

Cut open the steaks from the long edge but do not slice all the way through, open out, season. Place the cheese, basil and tomatoes on top of the meat, roll up from the narrow end. Tie each roll with kitchen twine at intervals of approx. 2.5 cm (6 times). Cut each meat roll into 6 slices, thread 3 slices crosswise onto each skewer, brush with oil.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side.

Chimichurri

In a small bowl, mix the shallot with all the other ingredients up to and including the oil, season with salt, serve with the skewers.

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