The Brillant Flat
whole prime flank steak with blackened sweet pepper, pomelo segments and juniper butter
whole prime cut of flank steak, approx. 2 kg
red sweet pointed peppers
For the butter
Pay attention to the marbling: The vein-like fat deposits provide taste and ensure the meat is tender and succulent
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.