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Marinated beef flank steak, ginger carrot mousseline, gremolata |

Salted

Fun and delightful tapas recipe, done right with a smooth onion purée!

Note

Beef flank steak can be replaced by another piece of beef of your choice.

Ingredients

Recipe for 12 tapas

Beef

480 Gr

Beef flank steak

100 Ml

Soy sauce

100 Ml

Balsamic vinegar

10 Turn(s)

Freshly ground black pepper

Carrot purée

400 Gr

Carrot

1 Tsp

Fresh ginger

1 Clove(s)

Garlic

75 Gr

Butter

Gremolata

0.50 Unit(s)

Orange

0.50 Unit(s)

Lemon

2 Sprig(s)

Parsley

2 Sprig(s)

Mint

1 Clove(s)

Garlic

30 Ml

Olive oil

Preparation time: 45 min

Mise-en-place

Cut the beef into 24 regular cubes.

Finely chop the carrots.

Grate ginger.

Chop the garlic cloves.

Chop mint and parsley. Zest orange, lemon and squeeze lemon.
Beef lollipop

Ideally at least an hour in advance, marinate the beef with the balsamic vinegar, soy sauce and pepper. Drain cubes well before searing on at least 2 sides. Continue pan-frying for 2 to 3 minutes. Let stand for 1 minute on a wire rack before serving.
Carrot purée

Melt the butter in a saucepan and add the carrots, ginger and garlic. Cover and cook over medium heat, stirring every 5 minutes. When the carrots have melted, blend them in a blender. Season to taste.
Gremolata

In a salad bowl, combine the olive oil, garlic, parsley, mint, zest and a little lemon juice. Season to taste with salt and pepper.
On the plate

Place the carrot purée at the bottom of your plates and add the beef cubes on top.

Finish by adding the gremolata.