Flank steak with caramelized apple
We love food pairing and here’s yet another proof. This recipe from @bbqmoods combines the rich, smoky flavor of the flank steak with the sweet-tart freshness of apple. The caramelized apples provide a perfect balance to the dish and give a surprising twist to a classic BBQ flank steak.
Summary caramelized apple
- Direct cooking
- Dome temperature 225 degrees Celsius
- Marinating: 4 hours to overnight
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Preparing the flank steak
Blend the apple, kiwi, garlic, mustard, apple cider vinegar, honey, olive oil, smoked paprika, cinnamon, salt, and pepper into a smooth marinade using a blender or food processor.
My flank steak was already perfectly cleaned and trimmed by the butchers at The Butchery, so I didn’t need to trim anything. Place the flank steak in a ziplock bag and pour in the marinade. Make sure the meat is fully coated. For safety, place the ziplock in a bowl in case it leaks, so your fridge doesn’t get messy.
Marinate the flank steak for at least 4 hours, preferably overnight in the fridge, for the best flavor. The acids and enzymes from the apple and kiwi make the meat even more tender.
Cooking the flank steak on the BBQ
Heat the BBQ and create a direct heat zone and an indirect heat zone. Let the BBQ reach a high temperature (around 220°C).
Remove the flank steak from the marinade and let the excess drip off. Strip the leaves from fresh thyme sprigs and finely chop them. These will be sprinkled over the steak just before serving for an extra layer of flavor.
Place the flank steak on the hot side of the BBQ and grill for about 3–4 minutes per side for medium-rare. Rotate the steak a quarter turn halfway through for a nice diamond pattern! Use an instant-read thermometer to reach a core temperature of 47–48°C. Move the meat to the indirect heat zone if it’s browning too fast. Be careful, there’s sugar in the marinade that can burn!
When the core temperature reaches 47–48°C (in the thickest part of the steak), remove it from the BBQ. While resting, the temperature will rise to around 51°C, the ideal medium-rare for me. Rest for about 10 minutes under loosely placed foil. Do not wrap tightly. Now it’s time to prepare the caramelized apples.
Caramelized apple preparation
Take a skillet or frying pan and heat it on the BBQ or another heat source. Melt butter over medium heat. Add apple slices and sprinkle with sugar, lemon juice, and cinnamon. Cook until golden brown and caramelized, about 5–7 minutes.
Slicing the flank steak
Slicing is crucial for flank steak. If you cut along the grain, the meat will be tough. Flank steak is a long, thin cut with the grain usually running along the narrow side. Slice the long steak into smaller portions (12–15 cm) and then cut perpendicular to the grain.
The steak is already marinated, so no additional salt or pepper is needed. Sprinkle the finely chopped thyme over the steak. I served the flank steak with a fresh salad of baby spinach, roasted almonds, onion, baguette croutons, and dates.
ENJOY!
