Marinated flank steak | Ratatouille | Salsa verde

1. Score the surface with a sharp knife, about a centimeter apart, perpendicular to the grain of the meat.
2. Combine the ingredients for the marinade.
3. Place the steak and marinade in a large freezer bag. Coat the steak thoroughly with the marinade. Seal the bag and place it in a bowl. Leave it to marinate in the refrigerator for at least two hours.
4. Light the Braaimaster and slide the coals (as soon as they form) under the left grill grate. Allow the Braaimaster to heat up for about 30 to 45 minutes. Keep this in mind when preparing the recipe.
5. Remove the flank steak from its packaging and allow it to come to room temperature. Lightly coat the steak with olive oil, sea salt, and black pepper.
6. Make the salsa verde by placing the lemon zest, lemon juice, garlic, sea salt, and black pepper in a measuring cup. Add all the herbs and mix with a hand blender while slowly adding the olive oil. Season to taste with sea salt and pepper if necessary.
7. For the ratatouille, dice the red onions, zucchini, and eggplant. Roughly dice the tomatoes as well. Set all the vegetables aside for now.
8. Place a skillet on the left side of the Braaimaster and fry the onions in some oil. Add the zucchini and eggplant and fry until well cooked. Then add the tomatoes and mix everything well. Finally, add the oregano and season with sea salt and black pepper. Keep the ratatouille warm on the right side of the Braaimaster.
9. Place the flank steak on the right side of the Braaimaster. This will allow the core temperature to rise (approximately 10 minutes). Then grill the flank steak on the left side of the Braaimaster, turning it occasionally, until it reaches the desired temperature. For medium-rare, grill the steak to a core temperature of 53°C. Then let the steak rest on the right side of the Braaimaster for 10 minutes and slice it.
10. Serve the sliced flank steak with the ratatouille and salsa verde.
11. Extra baguette and olive oil are always delicious!

Enjoy your meal!