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

Preparation :3h15 min Cooking :12 min
Difficulty :medium
Servings :4

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!


  • 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


  • 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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Our wine stewards suggest

+- 15$ Santa Carolina Reserva Syrah

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

+- 30$ Domaine du Vieux Lazaret 2012

A perfect Châteauneuf-du-Pape with a good price range for it's appelation. Hints of strawberry jam, cacao, spices and licorice... Simply a flavorful wine!

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.

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