This is the ideal recipe for a late summer evening. Flank steak is an extremely flavoursome cut of meat that cooks particularly rapidly. Together with a bulgur salad, it's perfect for those improvised BBQ with family and friends.
BBQ flank steak and bulgur salad – by Michel Roux Jr
- 800gr of flank steak
- 4 tomatoes
- 120gr of bulgur
- 2,5l water
- 200gr of blanched broad beans
- 1 spring onion
- 2 tbsps. of pitted black olives
- 150gr fetta
- 1 tbsp. of dijon mustard
- 1 lemon (juice and zests)
- A handful of picked parsley
- A handful of mint leaves
- A handful of basil leaves
- Salt, pepper and olive oil
- Place the bulgur into a mixing bowl and pour the boiling water on top. Cover with a cling film in order to create steam. Then leave to stand for 15 minutes until tender. Strain off any excess water and return the wheat into the bowl in order to cool down.
- Bring a pot of hot water to the boil and blanch the tomatoes for 20 to 30 seconds. Immediately refresh the tomatoes in iced water and peel with your fingertips. Then quarter and deseed them before cutting into small cubes and adding to the cold bulgur.
- Finely slice the spring onion and fresh herbs and directly place into the mixing bowl with the other ingredients.
- Lastly, mix in the black olives, broad beans, crumbled feta, lemon zests and juice. Season well with salt, pepper and drizzle of olive oil.
- Heat up your griddle or BBQ and brush the mustard onto the flank steak. Season with salt and pepper and place directly onto the grill. 2 minutes on each side should suffice for a rare steak (depending on thickness). Leave to rest for 5 minutes before slicing and serving.
- Dress the sliced steak on top of the bulgur salad so that all the meat juices seep in.
Zinfandel Lodi, Brazin Old Vine 2013 – Bringing a bold and spiced bouquet as well as rich tannins and subtle mocha notes, this full-bodied red is plummy but not jammy or too sweet with hints of chocolate, vanilla and oak that will fill the nose.
Ambrosía Viña Unica, Gualtallary 2012 – Extremely dry and unapologetically oaky, yet with an abundance of dark, wild bramble fruits that delight the palate, this goes magnificently with any beef-focused dish and is sure to deliver satisfaction.
Why these wines?
For those who prefer a full-bodied red wine to accompany their steak I suggest a Californian Zinfandel Lodi, Brazin Old Vine 2013. With a hint of peppery and smoky flavour this is the perfect match for this juicy red meat and herbaceous salad.
Finally, a personal favourite of mine is a beautiful Cabernet Sauvignon from Argentina. The Ambrosía Viña Unica, Gualtallary 2011 provides pure blackcurrant aromas with remarkable minerality.
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