Flank steak in Coffee Rub with beetroot Cous Cous and mint yoghurt

May 12, 2020 by Remundi Category: Uncategorized 0 comments

Preparation time  Preparation time: 15 min   |   Grill time  Grill time: 15 min   |   Print recipe  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

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