Marinated flank steak on bread with sun-dried tomatoes and garlic
2 servings
30 minutes
This exquisite steak made from marinated pork is a vivid example of Russian cuisine that combines simplicity and rich flavor. The pork, soaked in a fragrant marinade of mustard, honey, soy sauce, and lemon juice, becomes tender and juicy. Sun-dried tomatoes and sautéed garlic add spicy and sweet notes, while the crispy sourdough bread highlights the dish's rich texture. It’s the perfect combination of meat steak and appetizing sandwich that recalls the traditions of rural feasts when simple ingredients turn into true gastronomic delight. This dish is ideal for cozy evenings by the grill or festive gatherings, and its expressive taste will linger in memory for a long time.
1
Trim excess fat from the meat and cut it into 2 steaks.
2
Mix mustard, soy sauce, honey, lemon juice, and vegetable oil in a glass bowl. Add the meat and mix well. Let it marinate in the fridge for 4-8 hours or at room temperature for 30 minutes.
- Mustard powder: 0.3 teaspoon
- Soy sauce: 1 tablespoon
- Honey: 1 tablespoon
- Lemon juice: 1 tablespoon
- Vegetable oil: 1 teaspoon
3
In the meantime, preheat the grill.
4
In a large skillet, melt the butter and add the slightly crushed garlic. Sauté over medium heat for 2-3 minutes, then add the chopped tomatoes and cook for another minute. Remove the garlic.
- Butter: 2 tablespoons
- Garlic: 2 cloves
- Sun-dried tomatoes in oil: 50 g
5
Spread the tomato mixture on the bread, sprinkle with salt and pepper.
- Sourdough bread: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Remove the meat from the marinade and place it on the grill. Grill for about 5 minutes for medium doneness.
- Beef flank steak: 340 g
7
Place the steaks on the bread and grill for 2 minutes until the bread is browned. Serve immediately.