Flank steak on pomelo salad

Flank steak on pomelo salad


Segment the pomelo and remove the white pith from the fruit. Cut into pieces of various sizes and place in a bowl. Preheat a Tepan zone to 230 degrees and drizzle on a little sesame oil. Salt the flank steak and place on the hot zone for 3 minutes on each side before removing from the Tepan and leaving to rest briefly. Meanwhile, finely chop the chilli and coarsely chop the coriander, setting aside a little coriander for garnishing. Season the pomelo pieces with salt (optionally 2 tsp fish sauce), pepper and the juice of the lime. Add the coriander, chilli and peanuts and stir well. Cut the (rare) steak into thin slices, season with salt and pepper again and serve with the salad.

For two people

  • 400 g flank steak
  • Pomelo (3 – 4 segments depending on size)
  • 1 handful roasted peanuts
  • 1 lime
  • 1 chilli pepper
  • Fresh coriander
  • Fish sauce (optional), sesame oil, salt and pepper

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