INGREDIENTS

Ingredients

• 2 flank steaks approx. 23 oz and ½ to 1 inch thick
• 2-3 tbsp olive oil
• 2 tsp salt
• Freshly ground black pepper
• 1 red onion
• 2 Romaine lettuce hearts
• ½ bunch of curly parsley
• 2 oz sliced Parmesan cheese
• 1 egg yolk, medium
• 2-3 tbsp white balsamic vinegar
• 3 tbsp vegetable stock
• 1 tsp coarse mustard
• 5-6 tbsp olive oil

BURNER SETTING

• LEFT: Off
• MEDIUM: Low
• RIGHT: Low

HOW TO MAKE IT

Directions

1. Preheat the grill on medium heat (320-355°F). Season the steaks with salt and rest for 5-10 minutes.
2. Open the grill lid, switch the roasting zone on to full, and preheat for 2-3 minutes. Then grill the steaks for 1-2 minutes on each side.
3. Then switch off the roasting burner, place the steaks in the middle of the main grill surface and continue grilling with the lid closed for 5-6 minutes (core temperature 125-130°F). Finally, leave to rest for another 3-5 minutes without heat, and season with freshly ground black pepper.
4. Peel, halve and finely dice the onion. Rinse and dry the Romaine hearts. Place the lettuce on the grill 2-3 minutes before the end of the grilling time and warm through.
5. Rinse and dry the parsley and finely chop. For the dressing, mix together the egg yolk, vinegar, stock, mustard and olive oil. Season with sea salt and ground black pepper.
6. Cut the flank steaks into slices against the grain and place on a board or large plate. Serve with the salad. Top with diced onion, parsley and parmesan and pour over the dressing.

Tip

You can top your flank steak with grilled cocktail tomatoes and crispy grilled bacon.