Thai salad with flank steak

Oriental-flavoured BBQs


  • 2 Uczta Qulinarna Sokołów flank steaks
  • 1 carrot
  • 1 peach
  • 1 mango fruit
  • 1 avocado
  • 100 g cherry tomatoes
  • 1 chilli pepper
  • 150 g lamb's lettuce
  • vinaigrette dressing
  • 10 g black sesame seeds
  • oil


Peel all vegetables and fruit and slice them or cut them into strips. The chilli pepper, cut with the seeds, is used for marinading the meat and for enhancing the taste of avocado. Season flank steaks with salt and freshly ground pepper. Cover the meat with slices of chilli pepper and marinade for over 10 minutes.

Place the marinaded steaks on the heated grill and barbecue them 3–4 minutes on each side.

Mix all vegetables with lamb's lettuce. After barbecuing, put the steak aside for a while to rest. Cut the steak against the grain. Put slices of beef on the salad and pour some vinaigrette dressing all over the dish. Sprinkle with black sesame seeds.




The product used in the recipe:

Sokołów Uczta Qulinarna flank steak

Barbecuing with the grill covered makes the dish less prone to burn, the meat does not dry out and remains juicy and tender.

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