Flank steak with bone marrow
My Dutch recipe for the flank steak is one of the most read recipes on BeninesKitchen.com, that’s why I thought I should add another flank steak recipe. This time I combined this lovely piece of meat with bone marrow, which enhances the taste of flank steak. My whole family got to taste my new recipe and the reactions were unanimous: the flank steak with bone marrow had to be on the website.
What do you need for 5/6 persons?
- 1,2 kilo of bavette
- 600 grams of bone marrow
- 50 grams of unsalted butter
- 4 tablespoons of olive oil
How to prepare flank steak with bone marrow?
Take the flank steak out of the fridge at least an hour in advance. In case the meat is vacuumed, take it out of the vacuum as well to let the meat breathe. Sprinkle pepper and salt on both side.
Preheat the oven to 180 degrees C. When the oven has the right temperature put the bone marrow – positioned in an oven dish – in the oven for 20 minutes. After, take the marrow carefully out of the bone and mash it with your fork. Set the oven temperature to 120 degrees C.
Take a pan an put in on the stove, add butter and olive oil. When the pan is hot, cook the meat for 3 minutes on each side. If you’re using an oven-proof pan, slide the pan with the meat into the oven for 10 minutes. If not, transfer the flank steak to an oven dish.
After 10 minutes the meat should be cooked medium-rare. Slice te mean and drip some of the bone marrow on top of it. Optionally sprinkle some extra pepper and salt on the meat.