Scotch Flank
Ingredients
• 1 flank steak,
5 weeks hung
• ½ cup sugar
• ½ cup red onions, diced
• Blackcurrant wine
(alternatively port wine)
• ½ Stilton cheese
(alternatively other spicy
Blue cheese)
For the salad:
• mixed leaf salads
as desired
• Shell abrasion of 1 untreated
lemon
• Juice of ½ lemon
• 2 tbsp sour cream
• 80 g Stilton cheese, crumbled
preparation
Caramelize the sugar with the diced red onions in a saucepan. Then deglaze with a good splash of blackcurrant or port wine and then add ½ cup of water to give a thick glaze consistency. Strain through a sieve and collect the liquid. Allow the caramelized onions to cool, chop the Stilton and mix with the onions.
Cut a pocket into the side of the flank steak (like a cordon bleu) and fill the meat with the onion and cheese mixture. Close the pocket with wooden skewers.
Grill for a total of 15 minutes at 220 °C, towards the end of the cooking time glaze on all sides with the collected wine mixture. Then leave to cook for 15 minutes in the warming zone of the grill.
Clean the various lettuce leaves, mix the remaining salad ingredients into the sauce and pour over the leaves.
FIRE&FOOD Issue 3-2016
