for 4 person

Salsa

2	flank Steak (each approx. 350 g)
1	shallot
1	garlic clove
2 stick	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 stick	celery
½ bunch	flat-leaf parsley
3 sprig	dill
1 tbsp	butter

Charcoal/gas/electric grill

¾ tsp	salt
a little	pepper

How it's done

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.

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