Smokers and Grills

Grilled flank steak with Ratte potatoes, snow peas and Port wine sauce

You will need:
150g flank steak
50ml extra virgin olive oil
10g garlic
1g thyme
30g snow peas
salt
black pepper
150g Ratte potatoes
2g rosemary
bay leaf

For the sauce:
10ml Port wine
5g Dijon mustard
20g demi-glace
10g butter

Preparation:
- Place the meat, cleaned and cut to steaks, into the olive oil. Add the garlic, thyme, and crushed black pepper a leave to rest for at least a day in the fridge.
- Clean and cut your snow peas to desired shape and pour hot water over them. Cool in ice, add olive oil and salt.
- Slice lenghwise your cleaned, unpeeled potatoes and put them into an aluminium bowl with olive oil. Add halved unpeeled garlic, one bay leaf, and rosemary. Place on a moderately heated grill and leave there for approximately two hours. The oil shouldn’t be too hot, just about 95 °C.

Grilling:
- Rub your heated grill with a small piece of lard. Remove the meat from the oil, leave excess oil to drip off and place the meat on the grill. Grill about three minutes from each side.
- Let the meat rest for a while; you can place it into the warm smoke of a smoker.
- In the meantime, remove the potatoes from the oil and grill them together with the snow peas.
- Place in a bowl and add salt and pepper to taste.
- Place potatoes and snow peas in the middle of a plate, slice the flank steak and place it on top, then pour over the sauce made of demi-glace, Port wine, Dijon mustard and butter.