Flank Steak on Rosemary SkewersTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:88.8 kcal
Proteins:10.2 g
Fats:4 g
Carbohydrate:3 g
Fibers:1.5 g
Sugar:1.4 g
Cholesterol:18.1 mg
Sodium:27.2 mg
Calcium:25 mg
Energy:372 kcal
Proteins:42.7 g
Fats:16.6 g
Carbohydrate:12.5 g
Fibers:6.1 g
Sugar:5.8 g
Cholesterol:76 mg
Sodium:114 mg
Calcium:104.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
800
g
flank steak
8
long rosemary branches
300
g
eggplant or aubergine
240
g
zucchini
1
red pepper
200
g
cherry tomatoes
olive oil
salt and pepper
METHOD
- Cut the flank into cubes about 30-40 g (1 oz.) each.
- Skewer them onto rosemary branches, leaving on only the end leaves.
- Brush the brochettes with olive oil and cook under a preheated grill for 5 minutes. Season with salt.
- Wash and dry the vegetables. Cut the eggplant and tomatoes into rounds and the other vegetables into thin lengthwise slices and grill with a little olive oil. Season with salt and pepper.
- On each plate, place 2 brochettes accompanied by some grilled vegetables.
..........
Collaboration: VFC and Produits tripiers de France
A recipe from Yann Lainé, L'Absinthe, 24 place du Marché, Saint-Honoré, 75001 Paris
