The Brillant Flat

The Brillant Flat

15 mins
20 mins

whole prime flank steak with blackened sweet pepper, pomelo segments and juniper butter


  • 1 whole prime cut of flank steak, approx. 2 kg
  • 4 red sweet pointed peppers
  • 1 medium-sized pomelo

For the butter

  • 250 g Butter
  • 1 tsp juniper berries
  • sea salt

Ingredient Tips

Pay attention to the marbling: The vein-like fat deposits provide taste and ensure the meat is tender and succulent


Step 1 of 5
Lightly roast the lightly mashed and chopped juniper berries in a casserole dish. Add the butter in small pieces and lower the heat. Stir in the butter, temper and season with sea salt to taste, put to the side.
Halve the sweet pepper lengthwise, remove the seeds and grill on a high heat until the skin is blackened. Then cover and also put to the side.
Peel the pomelo and pull apart into segments. Remove the sinews and silver skin from the flank steak and grill whole on both sides on a high heat.
Close the lid and continue to cook at approx. 200 degrees for 8 minutes until the flank steak has reached a core temperature of around 56 degrees. Leave to rest for 10 minutes.
In the meantime, peel the sweet pepper and chop finely. Slice the meat thinly, season with sea salt. Put the sweet pepper and pomelo on top of the meat. Add a big spoon of juniper butter to finish off.
Made This Recipe?
Click the stars to rate it.