Flank steak with sauce verte and Blanche de Chambly marinade, buratta cheese and grilled lemons

Preparation 15 min
Refrigeration 3 h
Cooking 12 min
Servings 4
Freezing Absolutely

Another recipe born from a collaboration with my awesome partner Unibroue. This flank steak recipe with ”sauce verte” and Blanche de Chambly marinade will make the unanimity. It’s so fresh, I still can’t believe how good it was!

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Ingredients

1 kg plain beef flank steaks ( same thickness if possible! )
1 cup basil leaves slightly compacted
1 cup Italian parsley leaves slightly compacted
1 cup coriander leaves slightly compated
1 cup mint leaves slightly compated
2 garlic cloves, coarsely chopped
Juice of a lemon
2/3 cup extra-virgin olive oil
Salt and ground pepper
1/4 cup Blanche de Chambly beer by Unibroue
2 lemons, sliced in half
500g fresh buratta cheese ( or mozzarella di buffala ), lukewarm
Fleur de sel

Preparation

Remove the flank steak from it’s packaging and put in a big airtight container.
In a big blender, add the fresh herbs followed by the garlic, lemon juice and olive oil. Season with salt and pepper then reduce to a smooth sauce at maximum speed for 1 minute. Stir with a spoon and blend again to make sure you have a perfect texture.
Add the beer and blend for a few seconds. Taste and rectify seasonning if necessary.
Pour half of the sauce verte on the steak and put the rest in the fridge. ( To baste and present! ). Close lid of container and shake to mix well. Put in fridge for 3 hours. Remove meat from fridge about 30 minutes before cooking so it can be lukewarm.
Preheat the BBQ at 400°F and reduce fire intensity by half.
Split the rest of the sauce verte in half and use one half to baste the meat as often as possible!
Place the flank steaks on the grill and cook for 3 minutes. Rotate meat by 45° then cook for another 3 minutes. ( Baste non-stop! )
Add the lemons, flesh side down, and let grill for the rest of the cooking time.
Flip steaks over and repeat process : 3 minutes then 45° rotation then another 3 minutes. At this point, they should be medium-rare! ***I strongly suggest you check doneness earlier, especially if your steaks are thinner, cooking time will very depending on thickness!
When meat is cooked the way you like it, catapult it in a big plate and cover with aluminium foil. Let rest for 5 minutes.
Cut the meat in diagonal in 2cm thick strips. Throw that beautiful meat in a nice big plate, add the grilled lemons around and put the buratta in the center. Add some sauve verte all over the place and sprinkle everything with fleur de sel!!! Add a splash of grilled lemon juice, to taste.

*** Trick : Always have a spray bottle filled with water when cooking on the bbq! The oil in the marinade will bring flames pretty high so use the water to stop it from burning your meat!

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To help you make this recipe

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Santa Carolina Reserva Syrah

A generous Chilean syrah filled with flavors supported by aromas of pepper, blackberries, eucalyptus and licorice! See the product

Tanaka, Le Corsaire

The freshness of the green sauce and the grilled lemon will be strengthened by this orange, ginger and clove flavoured white beer. The spices notes will be beautifully harmonized with the meat. With its numerous bubbles, it’s an easily digestible beer that supports the piece of meat. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Santa Carolina Reserva Syrah

A generous Chilean syrah filled with flavors supported by aromas of pepper, blackberries, eucalyptus and licorice! See the product

Tanaka, Le Corsaire

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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