Flank steak with romesco sauce

The cook, step by step.

1. 1

   Step 1

   Done

   We'll start by making the romesco sauce. For this we already light the coals of the barbecue. Temperature doesn't matter here. The point is to roast the paprika, which is then roasted which doesn't matter very much. Put this slightly around, giving the pepper and sauce its grilled, smoked taste. After this we roast the almonds briefly in the pan, this can just be on the stove inside or in a skillet on the barbecue. It's just as if you have this at your disposal.

2. 2

   Step 2

   Done

   Then we cut all other ingredients for the sauce into large pieces and add this together with all other ingredients in the blender/food processor. We then make this a smooth sauce. Now the sauce is ready and you can put it in the cooling so that it can cool off nicely. It will be a little warm from the grilled peppers.

3. 3

   Step 3

   Done

   Now it is time to remove the flank steak from the packaging. Dip it all around well dry with kitchen paper and then grind with the salt mill coarse salt over the whole steak. Do this on both sides and then put the steak back in the refrigerator.

4. 4

   Step 4

   Done

   Now it's time to prepare the barbecue. Go for a dome temperature of 130 degrees Celsius and make sure that in this first part of the preparation you can cook the steak indirectly, so not directly above the coal. Now insert the core thermometer and set it to an internal temperature of 45 degrees Celsius.

   Internal temperature: 45°C
5. 5

   Step 5

   Done

   When the internal temperature of 45 degrees Celsius is reached, take the steak from the BBQ and rebuild it so you can grill directly. Now you're grilling both sides briefly until you reach the internal temperature of 50-51 degrees. After this you get the flank steak from the BBQ and let them rest for 5-10 minutes. This ensures that the juices in the meat can be redistributed again and therefore it does not dry. The internal temperature will initially rise to 52-53 degrees which is medium strange during this resting process. As far as I'm concerned, the perfect hole for this piece of meat.

   Internal temperature: 45°C5m
6. 6

   Step 6

   Done

   Then cut the steak in thin slices against the wire as shown on the picture and brush it with the Romesco sauce. You can add some salt and pepper if you need it. Bon appetit!