Flank steak

Flank steak is the quintessential steak. The “flank steak” is chewy, yet tender, and all you have to do is cook it quickly in a pan. Unlike fillets, this meat has a myriad of flavours.

Ingredients for four

600g beef casing 1 tbsp olive oil salt and pepper

German sauce (if desired)

2 tbsp hickory or smoky BBQ sauce 1 tbsp soy 1 tbsp cane sugar 1 tbsp water & chilli & pepper to taste

Tip: The beef cube is such a good, juicy meat that you don’t even need the sauce.

One hour before roasting, leave the beef cubes in the room. Rub the surface with olive oil, salt and pepper.
Prepare the steak’s sauce; bring the ingredients to a rapid boil and mix well. Be careful not to let the sticky sauce stick to the bottom. Note that you will only need a couple of tablespoons of the sauce for the finished steak. Flank steak is such a high quality meat that it is not worth spoiling it with too much sauce.

Flank steak on the grill

Fry the meat on a griddle in a straight pan. Then transfer it to the top grill and cook for 5-10 minutes. Do not bake the meat until it is cooked through!

Pan

Heat the oven to 150 degrees. Put the ovenproof steak pan on the stove and give it a brisk lämpö. Quickly sear the tops and place the pan in the oven, 5-10 minutes.
Take the flank steak out onto a cutting board, cover with foil and let rest for a while.

Slice the steak crosswise into narrow ovals on a serving platter and drizzle the sauce over the steak.

The flank steak should be cooked until it is done.