FLANK STEAK

#1

meat

main course

medium

Gundula Glas

INGREDIENTS FOR 4 PERSONS

For the pesto
1 bunch basil (large)
10 cashew nuts
2 garlic cloves, chopped
2 tablespoons neutral oil (e.g. sunflower oil or safflower oil)
2 tbsp olive oil
2 tbsp grated Parmesan

For the salsa
2 large, ripe tomatoes
Salt pepper
1 tbsp olive oil
1 tbsp TOMAMI #1 (buy here)
1/2 mozzarella
Some rocket leaves
1/2 baguette bread or 1 whole baguette roll
120g flank steak

INSTRUCTIONS

Puree the ingredients of the pesto with 2 tablespoons of grated Parmesan. Add more oil if the pesto is too thick. For the salsa, carve an “X” into 2 large, ripe tomatoes, pour hot water over them and leave for 2 minutes. Then rinse in cold water, peel off the skin, chop and mix with salt, pepper, 1 tbsp olive oil and 1 tbsp TOMAMI #1. Put to one side.

Cut 1/2 mozzarella into 1 cm cubes. Put to one side. Warm up the bread or rolls in the oven until they are crispy. Now lightly salt the flank steaks and fry vigorously in a little clarified butter (1 minute per cm of thickness on each side for medium cooked). Just before removing from the pan, spread the meat on both sides with TOMAMI #1 and roast very briefly. Remove the meat from the pan and cover with aluminum foil; leave for 5 minutes.

Meanwhile, cut the baguette open and spread both halves with the pesto and some of the salsa on top. Add the rocket leaves and mozzarella cubes. Cut the meat into thin slices and spread on the baguettes. Decorate with salsa and rocket leaves and drizzle with TOMAMI #1.

Voila – ready!

This recipe was made available to us by Gundula Glas from “Alpenfein” in Reit im Winkl. Guests can enjoy the “flank steak” prepared with love and served by Gundi. In addition to TOMAMI, there are many other handpicked products from small manufacturers in the Alpenfein shop. Be sure to stop by when you are in the area!