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!
Mix all marinade ingredients.
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.
Remove the marinade and pat dry with a paper towel. Put uncovered in the fridge for another hour to dry out the surface.
Sprinkle your flanksteaks with coarse salt (hint: you can use flavored salt like the falksalt wild mushroom or chipotle for extra flavor).
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).
Remove the flanksteaks and put aside to rest for about 10 minutes before slicing them against the grain.
Finish with freshly ground black pepper and salt at taste. Serve with a delicious sidedish like the Tomato Tarte Tatin I posted recently!