Main Course

Flank Steak with Red Onion Chutney

Name: Flank Steak with Red Onion Chutney
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 600 g Flank steak; 600 g New potatoes; 1 knippe Radishes; 1 st Red onion; 1 pkt Pearl tomatoes; 1 påse Mixed salad; 2 dl Turkish yogurt; 75 g Feta cheese; 4 st Sun-dried tomatoes in oil; 0.5 kruka Basil; 3 st Marinated garlic cloves; Salt; Pepper; 1 st Red onion; 30 ml Olive oil; 30 ml Muscovado sugar; 10 ml Balsamic vinegar

1 h 4 servings

Part of menuThe Mediterranean Meets Sweden

Summer and warm evenings almost inevitably mean the smell of barbecue drifting through the air – and there are few things better than sitting down outside to enjoy something fresh from the grill as the sun goes down. Barbecued food can sometimes feel a little heavy, so we’ve created a dish that satisfies that craving for something grilled while still feeling fresh and light. It’s filling enough to round off a wonderful summer day without weighing you down. Flank steak is perfect for cooking over charcoal, adding that extra touch of summer flavour. And the red onion chutney? You may want to remember this one – it makes a fantastic accompaniment to just about any grilled meat.

Servings

Ingredients

Flank steak1.3 lb
New potatoes1.3 lb
Radishes1 bunch
Red onion1 pcs
Pearl tomatoes1 pack
Mixed salad1 bag

Yoghurt Sauce

Turkish yogurt0.8 cups
Feta cheese2.6 oz
Sun-dried tomatoes in oil4 pcs
Basil0.5 pot
Marinated garlic cloves3 pcs
Salt
Pepper

Red Onion Chutney

Red onion1 pcs
Olive oil1 fl oz
Muscovado sugar1 fl oz
Balsamic vinegar2 tsp

Instructions

Yoghurt Sauce Finely chop all the ingredients and stir them into the yoghurt. Season with salt and pepper to taste, then keep chilled until ready to serve.

Red Onion Chutney Slice the onions into rings about 3 mm (⅛ inch) thick. Gently sauté them in oil until they begin to soften. Add the sugar and vinegar, cover and leave to cook over a low heat, stirring occasionally.

The chutney is ready when the onions are almost completely soft and have lost their raw onion flavour. This should take about 20 minutes.

Boil the potatoes until tender. Slice the red onion and radishes, cut the tomatoes into wedges and toss everything together with the salad leaves.

Grill the flank steak for a few minutes on each side, or until cooked just the way you like it. Allow the meat to rest briefly before slicing, then serve with the salad, yoghurt sauce and red onion chutney.

Tips & Inspiration

Carving

Carving means cutting meat, such as a roast, into thin slices before serving. Straight after cooking, let the meat rest for 10 minutes so it cools slightly; it settles and stays juicier.

Browning

When you fry or brown something to give it colour, a chemical process called the Maillard reaction is taking place. Proteins and carbohydrates react with each other, creating the brown colour and a whole range of new flavours.