Preparation time: 15 min | 
Grill time: 15 min | 
Recipe for printing (PDF)
Tender flank steak draped on delicious couscous and refreshing mint yoghurt – a very special taste experience.
Rub the meat with some oil, salt and rub. Grill it from both sides sharply on the plate until KT 56°.
Grate cucumber finely, put all ingredients in a bowl and stir until smooth. Season to taste with salt and pepper.
Pour hot water over the cous cous and let it swell with the butter, turmeric, RazelHanut and chilli-vanilla salt. Dice the beetroot. Cut the onion and leek into fine rings, chop the apricots finely.
Sauté the onions in olive oil, add the beetroot and stir-fry briefly, add the leeks and apricots, just like the cous cous, sprinkle with a little apple juice and vinegar, add lime grated on top and season to taste with the spices.
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INGREDIENTS
1 flank steak
coffee rub
Salt
Olive oil
Yoghurt dip
100 g yoghurt with 10
½ Lemon (juice)
2 tablespoons mayo
¼ Cucumber
3 fresh mint leaves
salt and pepper
Supplement
150 g cous cous
Butter
1 cooked beetroot
1 lime
3 stems spring leek
1 red onion
6 dried apricots
Pepper
RazelHanut
Turmeric
Chilli Vanilla Salt
2 tablespoons apple juice and apple vinegar
Olive oil
abrasion of a lime
