Recipes

for 2 persons

We need:
400 g of flank steak
(meat from thin flank or gaskin)
oil for spreading
crushed black pepper, salt

For salad:
200 ml of olive oil
50 ml of vinegar or apple vinegar
2 tea-spoons of honey
1 soup-spoon of coarse-grained mustard (it can also be Kremžská mustard)
1 head of crispy lettuce
150 g of rucola
1 salad cucumber
1 red pepper
1 red or whit onion
1 spring onion with toppings
6 cherry tomatoes
fresh parsley toppings for spreading
salt

Proceeding:
1. We wash meat and remove sinews with sharp knife. Then we dry the meat, spread it with salt, spice and oil. We put the meat as a whole on heated grill or fry pan and roast it on each side 1 to 1,5 minute. If we want meat to be more roasted we make a test by squeezing and we determine the time of grilling according to escaping gravy. We cut the warm steak with sharp knife to thin strips against fibres.

2. We prepare salad: we scramble dressing from olive oil, vinegar, honey, mustard, and a little salt. We wash lettuce and other vegetables. Then we peel it and cut it to pieces of any size and mix it up lightly with dressing in the bowl.

3. We dish up the salad on a plate and put the flank steaks on the top. We serve it with fresh bread.

Flank steak sandwich /medium/
We prepare it analogously to flank steak salad and serve it with dry roasted bread cut in two or ciabatta, French fries or horseradish-cream sauce.