Grilled flank steak with bell pepper-apricot relish

Grilled flank steak with bell pepper-apricot relish

Based on 12 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Store the relish in a glass jar and keep it in the fridge for up to two weeks."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
300 g
flank steaks
100 g
baby orange bell pepper
25 g
apricots
½
chili
½
onion
cloves
garlic
1 tbsp
olive oil
½ tbsp
Piment d'Espelette
40 ml
white balsamic vinegar
10 g
sugar
25
unsalted butter
sprigs
thyme
salt
pepper
vegetable oil (for frying)

Utensils

cutting board, knife, pot (small), paper towels, frying pan

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-cut-an-onion

How to cut an onion

how-to-thinly-slice-meat

How to thinly slice meat

Nutrition per serving

Cal614
Fat39 g
Protein45 g
Carb17 g
  • Step 1/3

    Remove tops and core mini bell peppers. Slice into thin strips. Remove pits from apricots, then finely slice. Cut chili into fine rings and finely dice onion and one third of the garlic. Leave the skin on the remaining garlic cloves, crush slightly with the blade of a knife, and set aside.
    • 100 g baby orange bell pepper
    • 25 g apricots
    • ½ chili
    • ½ onion
    • ½ clove garlic
    • cutting board
    • knife

    Remove tops and core mini bell peppers. Slice into thin strips. Remove pits from apricots, then finely slice. Cut chili into fine rings and finely dice onion and one third of the garlic. Leave the skin on the remaining garlic cloves, crush slightly with the blade of a knife, and set aside.

  • Step 2/3

    Heat olive oil in a small pot and sauté the onion, garlic, and Piment d'Espelette. Saute gently until translucent, approx. 5 min. Add the bell pepper, apricot, and chili to the pan and continue to sauté. Continue to sauté, approx. 2 min. more. Deglaze with white balsamic vinegar. Let simmer
approx. 2 min. Add sugar and simmer for a few more minutes. Season with salt and remove from heat.
    • 1 tbsp olive oil
    • ½ tbsp Piment d'Espelette
    • 40 ml white balsamic vinegar
    • 10 g sugar
    • salt
    • pot (small)

    Heat olive oil in a small pot and sauté the onion, garlic, and Piment d'Espelette. Saute gently until translucent, approx. 5 min. Add the bell pepper, apricot, and chili to the pan and continue to sauté. Continue to sauté, approx. 2 min. more. Deglaze with white balsamic vinegar. Let simmer approx. 2 min. Add sugar and simmer for a few more minutes. Season with salt and remove from heat.

  • Step 3/3

    Use paper towels to pat the flank steak dry and salt both sides well. Heat vegetable oil in a frying pan set over high heat. Add flank steak and fry on each side approx. 3 min. Reduce the heat to low, add butter, crushed garlic cloves, and thyme and continually baste for approx. 2 min. Remove steak from frying pan and let rest on a cutting board for approx. 4 min. Stir pan juices into the chutney. Slice the steak into thin strips, across the grain, and serve together with the bell pepper relish. Garnish with fresh thyme. Enjoy!
    • 300 g flank steaks
    • 25 unsalted butter
    • sprigs thyme
    • vegetable oil (for frying)
    • paper towels
    • frying pan

    Use paper towels to pat the flank steak dry and salt both sides well. Heat vegetable oil in a frying pan set over high heat. Add flank steak and fry on each side approx. 3 min. Reduce the heat to low, add butter, crushed garlic cloves, and thyme and continually baste for approx. 2 min. Remove steak from frying pan and let rest on a cutting board for approx. 4 min. Stir pan juices into the chutney. Slice the steak into thin strips, across the grain, and serve together with the bell pepper relish. Garnish with fresh thyme. Enjoy!

  • Enjoy your meal!

    Grilled flank steak with bell pepper-apricot relish

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