{"id":4169,"date":"2022-03-24T08:38:35","date_gmt":"2022-03-24T08:38:35","guid":{"rendered":"https:\/\/kaptenmat.se\/?p=4169"},"modified":"2024-01-23T12:47:24","modified_gmt":"2024-01-23T12:47:24","slug":"flankstek-med-pebre-och-sotpotatispommes","status":"publish","type":"post","link":"https:\/\/kaptenmat.se\/en\/flankstek-med-pebre-och-sotpotatispommes\/","title":{"rendered":"Flank steak with pepper and sweet potato fries"},"content":{"rendered":"

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Flank steak with pepper and sweet potato fries<\/h2>\n
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Finally, time for flank steak on the griddle! For that, I serve pebre, which is a perfect Chilean tomato salsa, as well as sweet potato fries and chili\/garlic mayo as a dipping sauce. The increasingly popular flank steak that most people associate with the grill fits at least as well on the grill where the end result is guaranteed to always be perfect. <\/span>
<\/div>This is really the food that is perfectly suited to cooking now in the spring sun and then dreaming until the summer season with the grill. Serve with a Portuguese red wine from Ramos and the dinner is complete.<\/span>
<\/div>In the recipes and in the film I use a US Wagyu flank steak which is extremely tender and tasty but expensive. Therefore, I count only 100 grams of meat per serving, so count on extra extras so that the guests are full.<\/span>
<\/div>The best red wine for flank steak comes from the Portuguese Ramos:<\/span>
<\/div>https:\/\/www.systembolaget.se\/produkt\/vin\/ramos-613901\/<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> min<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main course<\/span><\/div>
Cuisine <\/span>South America<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>8<\/span> pers<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Meat<\/h4>
  • 1<\/span> whole<\/span> flank steak (approx. 900 grams)<\/span><\/li>
  • salt & black pepper<\/span><\/li><\/ul><\/div>

    Sweet potato fries<\/h4>
    • 2-4<\/span> large<\/span> sweet potatoes<\/span><\/li>
    • 2<\/span> liter<\/span> frying oil<\/span><\/li>
    • 1<\/span> dl<\/span> cornstarch<\/span><\/li>
    • 3<\/span> tbsp<\/span> paprika powder<\/span><\/li>
    • flake salt when serving<\/span><\/li><\/ul><\/div>

      Garlic and chilli mayonnaise<\/h4>
      • 1<\/span> yolk<\/span><\/li>
      • 1<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
      • 1 <\/span> tsp<\/span> vinegar<\/span><\/li>
      • 1<\/span> tbsp <\/span> dried garlic<\/span><\/li>
      • 1<\/span> whole<\/span> strong dried chili<\/span><\/li>
      • 1<\/span> krm<\/span> salt<\/span><\/li>
      • \u00bd<\/span> krm<\/span> black pepper<\/span><\/li>
      • 2<\/span> dl<\/span> rapeseed oil<\/span><\/li><\/ul><\/div>

        Pebre - recipe below or buy ready-made in a can made from fresh organic ingredients and without additives from https:\/\/www.maritzas.se\/<\/h4>
        • 2<\/span> hot red chilies (or a bag of Aji, see link)<\/span> http:\/\/www.kistagrossen.com\/chile\/<\/span><\/li>
        • 6<\/span> tomatoes<\/span><\/li>
        • 1<\/span> Big<\/span> yellow onion<\/span><\/li>
        • 2<\/span> gaps<\/span> pressed garlic<\/span><\/li>
        • 1<\/span> pot<\/span> coriander<\/span><\/li>
        • \u00bd<\/span> dl<\/span> White wine<\/span><\/li>
        • 1<\/span> pressed<\/span> lime<\/span><\/li>
        • 3<\/span> tbsp<\/span> olive oil<\/span><\/li>
        • 1<\/span> tbsp<\/span> white wine vinegar<\/span><\/li>
        • 1<\/span> tbsp<\/span> ground black pepper<\/span><\/li>
        • 2<\/span> dried hot chilies if you we have even more strength<\/span><\/li>
        • 2<\/span> tbsp<\/span> oregano<\/span><\/li>
        • 1<\/span> tsp<\/span> dried parsley<\/span><\/li>
        • 1<\/span> tsp<\/span> dried basil<\/span><\/li>
        • 1<\/span> tsp<\/span> dried thyme<\/span><\/li>
        • salt to taste<\/span><\/li><\/ul><\/div><\/div>\n\n
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          Video
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