Component
675g flank steak, cut into 4 steaks
60 ml olive oil
150g bacon, cut into lardons
1 garlic clove, chopped
40 g dried cranberries, roughly chopped
4 zucchini, halved lengthwise
1 Cortland apple, cored and cut into sticks
11 grams fresh parsley, chopped
plain yogurt, to taste
salt and pepper
Preparation
In a large skillet over medium-high heat, brown the meat in half the oil (30 ml/2 Tbsp) until rare doneness, about 3 minutes per side. Salt and pepper. Reserve on a plate.
In same pan, cook bacon until browned. Add garlic and cranberries. Cook while stirring for 30 seconds. Return meat and coat well with garnish. Protect meat on hot plate with bacon and cranberries.
Meanwhile, in a separate pan, brown the zucchini on each side in the remaining oil (30 ml/2 Tbsp) until soft. Salt and pepper. Cut the zucchini halves into large pieces. In a bowl, combine zucchini with apple and parsley.
Cut the meat and divide it among 4 plates. Serve with zucchini and apples. Serve with some curd.
