Winter Barbecue – Flank Steak, Herbal Hollandaise, Barbecued Carrots, Celery, Pineapple
Main course for 4 people
700-800 g flank steak
A sprig of thyme
Olive oil
Vacuum pack the flank steak with the thyme sprig and olive oil and cook sous-vide for 6 hours at 56° C water temperature. Unpack the meat, dry and brown or beef on the 1000° C grill. Alternatively fry in the grill pattern pan.
Barbecued Carrots:
4 organic carrots
A sprig of thyme
Orange olive oil
Sugar, salt
Clean the organic carrots and wrap them in parchment paper with thyme sprigs, sugar, salt and orange-olive oil and cook until al dente on the grill or in the oven.
Cut into 3 pieces, arrange to serve.
Celery
4 SanLucar Celery Stalks with leaves
Nut butter
Peel the celery stalks with leaves with the potato peeler. Blanch the stems (the leaves only for about 5 seconds) and then quench in ice water. Lightly fry with a little nut butter.
Herbal Hollandaise (120 ml needed)
Reduction:
200 ml of water
30 ml white vinegar
1 shallot
5 white peppercorns
Parsley sprigs
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