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

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. Finely slice the spring onion and fresh herbs and directly place into the mixing bowl with the other ingredients.
  4. Lastly, mix in the black olives, broad beans, crumbled feta, lemon zests and juice. Season well with salt, pepper and drizzle of olive oil.
  5. 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.
  6. Dress the sliced steak on top of the bulgur salad so that all the meat juices seep in.

See more Michel Roux Jr recipes

Matching Wines

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.

UK RRP: £12.99 from Waitrose Cellar

US RRP: $15.99 from wine.com

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.

RRP: £18.50 from Berry Bros & Rudd

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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Michel Roux Jr
Michel Roux Jr
Columnist
Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals. After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon, Michel’s biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. Michel opened Roux at Parliament Square in May 2010 with Restaurant Associates, part of the Compass Group UK and Ireland. And in November 2010, he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham. Michel was a judge and presenter on the BBC’s popular prime time show, MasterChef: The Professionals, and presented all series of ‘Great British Food Revival.’  Michel fronted BBC2’s ‘Food and Drink,’ in 2014 and presented a documentary on Escoffier, whose revolutionary approach to fine cuisine has inspired Michel and many others. In the same year, Michel went on a journey to create the perfect chocolate for the Le Gavroche Kitchen.  Filmed by the BBC, in Paris he discovered chocolatiers, Cacao Barry and their Or Noir Lab. In 2013, Michel launched his most recent cookbook, ‘The French Kitchen’.  Focusing on traditional French home cooking, this is the fifth solo cookery book from Michel. He is involved with the Roux Experience courses at the ‘Cactus Kitchens’ cookery school, with the Executive producer of Saturday Kitchen, Amanda Ross. Cactus Kitchens offers people the opportunity to learn to cook within small intimate groups from some of the UK’s finest chefs, on site above the Saturday Kitchen studios. Michel has fronted a brand new four-part Channel 4 series, ‘The Diner’, exploring the hurdles faced by people with disabilities and mental health issues when finding employment. Michel also recently presented a new program on his first ever project with the Disney Channel.  ‘First Class Chefs’ which launched in June 2015, is a show where kids aged 9-11 compete to showcase their restaurant skills.