Veal flank steak



For the flank steak

Ingredients(4 persons)
800 g flank steak of veal
6 sprig(s) thyme
3 sprig(s) rosemary
2 slice(s) ginger
Sesame oil
4 cl olive oil
100 g butter

For the red beet

Ingredients (4 people)
2 beetroots
1 tablespoon aceto balsamico
5 drops of cedar nut oil
1/2 tsp sea buckthorn oil
1/2 tablespoon olive oil

For the chicory

Ingredients (4 people)
4 red chicory
2 stalk(s) fresh coriander
Olive oil

For the kale

Ingredients (4 people)
Vegetable stock
Dijon mustard
1 tsp coriander seeds


Turn oven on to 90 degrees top-bottom heat. Lightly salt flank steak and sear briefly on both sides with a little sesame oil. Set flank steak aside on a plate.
Add the ginger, thyme, rosemary, olive oil, butter and a little salt to the pan and heat briefly until the butter has melted. Leave to marinate for five minutes. Place the steaks in an oven dish and pour the marinated fat over them. Then place in the oven on the middle shelf and cook for 60 minutes.
Put the beet in a pot with water, bring to a boil and simmer for 45 minutes with the lid closed. Cool in cold water, peel and cut into cubes. Place in a bowl, salt and marinate with balsamic vinegar, cedar nut oil, sea buckthorn oil and olive oil for 20 minutes. Add a little pepper.
Clean the chicory and cut into strips. Coarsely chop the coriander and place in a bowl with the chicory. Salt a little and drizzle with olive oil.
Bring vegetable stock to a boil in a pan and stir in the mustard. Wash the kale, cut into strips and add to the pan. Bring to a boil and simmer for five minutes. Freshly chop the coriander and add to the kale and fold in before serving.