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Iberico Flanksteaks

Iberico Flanksteak

Who doesn't like a lovely steak? Over here in Belgium Flanksteaks are not very known. But we are wrong! Seems like the best pieces of beef are those most people seem to neglect... Maybe I'm stupid to promote them ... ? Anyway this piece of Iberico Flanksteak was marveloust! Juicy, firm but tender and packed full of flavor! And the best part: Done in no time! Find out how to prepare them now! 

Course Beef, Main Course
Cuisine Spanish
Keyword bbq, falksalt, Flanksteak, Grilled, Iberico Beef, marinade
Prep Time 10 minutes
Cook Time 4 minutes
Marinade 2 hours
Total Time 14 minutes

Ingredients

  • 4 Iberico Beef flanksteaks ongeveer 800 gr.
  • Coarse salt at taste
  • Freshly Ground Black Pepper at taste

Marinade (optional)

  • 200 ml cherry beer
  • 50 ml soy sauce
  • 1.5 Tbsp salt
  • 1 Tbsp dried Rosemary
  • 1 Tbsp dried Oregano
  • 2 Tbsp honey
  • 1 Tbsp freshly ground black pepper

Instructions

Marinating the flanksteaks (optional)

  1. Mix all marinade ingredients.

  2. Put the flanksteaks in a large container or vacuum bag and cover them with the marinade for about 2 hrs. This will lead to a subtle touch on the surface without losing the delicate beef taste.

  3. Remove the marinade and pat dry with a paper towel. Put uncovered in the fridge for another hour to dry out the surface. 

Grilltime

  1. Meanwhile prepare your BBQ for a direct grill session at high heat (above 200°C/400°F). Spread the coals to get a hot side and a lower heat side or use a half heat deflector.
    This way you can move the steaks in case of flare ups (prevent this by closing the lid as much as possible while cooking).

  2. Sprinkle your flanksteaks with coarse salt (hint: you can use flavored salt like the falksalt wild mushroom or chipotle for extra flavor). 

  3. Grill your flanksteaks for about two minutes each side. After a minute you can rotate the flanksteaks 90° in order to get some killer grillmarks (works better on a cast iron grid than the one I use).

  4. Remove the flanksteaks and put aside to rest for about 10 minutes before slicing them against the grain. 

  5. Finish with freshly ground black pepper and salt at taste. Serve with a delicious sidedish like the Tomato Tarte Tatin I posted recently!

Delicious wine on the side and you're ready for a memorable night! Have fun