Flank steak

 


Recipe: Marinated Flank steak with golden beet and Halloumi stacks.

1 piece of flank steak

Marinade

3 tbsp soy sauce

1 tsp balsamic vinegar

1 clove garlic, crushed

1/2 tsp sugar or 1 tsp honey

1/2 tsp red pepper flakes

juice of half an orange

1 large golden beet, sliced thickly

1/2 block Cypriot Halloumi cheese, sliced thinly

oil

Mix all the marinade ingredients together and pour into a Ziploc bag.

Make some slashes in the beef, against the grain and place into the bag with the marinade.

Seal the bag and squish with your fingers to coat the beef. Marinade for at least 30 minutes.

To make the stacks, simply roast the beets in a 375oF oven drizzled with a little oil for around 30 minutes until soft.

Fry the Halloumi in a little oil in a frying pan until browned on each side. (Halloumi cheese keeps its shape and doesn't melt).

Arrange the stacks by layering one beet slice, one Halloumi slice until you have used half. repeat with the other stack.

To cook the beef, Remove from the marinade and wipe dry (keep the marinade to make your sauce).

Fry the beef in a hot pan with 1 tbsp oil for around 8 minutes per side. This is flank steak so it should be served medium rare or it will be tough.

You may need to wipe the pan with kitchen towel as the remaining marinade can burn and smoke quite badly. Let the meat rest, covered in foil, for 5-10 minutes.

Slice the beef thinly against the grain and lay onto a plate.

To make the sauce, simply place the marinade in a saucepan, add 1/4 cup water and 1/2 cup cream and allow to simmer down for about 10 minutes on medium heat. (The sauce will be very rich, so add more cream or water as you wish).

Pour the sauce over the beef and lay a 'stack' next to the meat.

Sprinkle everything with micro-greens.