Flank steak , also known as bavetta, is not only a pocket to fill but also a tasty steak, let's see how to grill it! Cooking is not very complex but, being a rather tough cut, it requires some tricks such as very fast direct cooking and a tasty marinade.

DOSES FOR

4 people
About 400/500 g of meat per person

PREPARATION TIME

15 Minutes

COOKING TIME

10 Minutes

INSTRUCTIONS

Once the EliteMeat.it meat has arrived at your home, it is important to let it rest outside the refrigerator until it reaches room temperature. At that point, remove it from the packaging and dry it with kitchen paper towels. The cut is already ready and does not require specific steps to “clean” it from the fat.

Then place the meat in a porcelain baking dish, taking care to massage it well on all surfaces with the “peppered salt” that you have previously prepared. This seasoning does not require any particular resting time, therefore, once seasoned, the meat is ready for the grill.

PEPPERED SALT

Prepare all the ingredients for the dressing in a bowl and mix very well, making sure everything is combined. Just mix:

• 5 tablespoons of fine salt
• 2 teaspoons crushed dried garlic
• 2 teaspoons dried parsley
• 2 teaspoons pepper.

COOKING

Once you have massaged the meat with the right ingredients – and seasoned to your personal taste – you can place the bavetta on the grill and start cooking.

Let the meat cook for at least 5/6 minutes on each side (rare, recommended), helping yourself to turn it with professional tongs.

Once cooked, transfer the meat to a cutting board, cut it into slices about half a centimeter thick and transfer it to a previously heated serving dish. Serve immediately.

Enjoy your meal!