Flank grilled

• 1 flank
• some oil (vegetable oil)
• coarse sea salt flakes
• some teriyaki sauce (to moisten the meat)
• freshly ground black pepper

Take the flank out of the fridge about 1 to 2 hours before cooking (depending on the time of year) so that it can come to the right temperature. If necessary, trim it lightly.

Coat with a little oil and teriyaki sauce, sprinkle with a little salt about 30 minutes before preparation - use about half the amount of salt you would normally use to season the meat, as the flank will be sprinkled with salt flakes after grilling. The salt brings out the flavor of the meat a little.

Bring the grill up to temperature and grill the flank directly for about 2 minutes on each side, then finish grilling indirectly at about 110 °C-120 °C. A target core temperature of 54 °C is optimal here, because the meat will continue to cook for about 1-2 °C.
Now take the flank off the grill and let it rest for a few minutes before cutting. The resting period is important so that the meat juices can redistribute throughout the steak and do not escape immediately after cutting.

Now slice the meat across the grain into thin slices. Sprinkle with salt flakes and optionally garnish with some freshly ground black pepper and some homemade chimichurri.

Tip: Salads or potatoes are suitable as side dishes or you can simply enjoy the flank as finger food.

FIRE&FOOD Issue 1-2019