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🍽️ Flank steak with black beans and chipotle mayonnaise

795 kcal · 30 min · 4 servings

Ingredients

• 20 g –50 g smoked jalapeños (chipotles) in adobo sauce (see smart tip; depending on your personal heat tolerance)
• 150 g mayonnaise (homemade; recipe see smart tip)
• salt
• 1 can black beans (425 g drained weight, alternatively kidney beans)
• 1 sprig –2 sprigs sweet marjoram (alternatively 1 small sprig thyme or ½ tsp dried sweet marjoram)
• 1 clove garlic
• 50 g butter
• 100 ml vegetable broth
• salt
• 1 splash –2 splashes balsamic vinegar (aceto balsamico)
• 1 flank steak (approx. 750 g each)
• salt
• oil
• 1 tbsp butter
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1 –2 small red onion
• (red wine) vinegar
• salt
• arugula
• fleur de sel
• black pepper (from the mill)

Instructions

1. 1. Puree the chipotle chilies using a hand blender until smooth.
2. 2. Stir the mayonnaise into the chili paste until you have a smooth sauce.
3. 3. Season the mayonnaise with a pinch of salt and set aside.
4. 4. Rinse the black beans under cold water in a sieve.
5. 5. Let the beans drain well.
6. 6. Finely chop the savory herb.
7. 7. Peel the garlic cloves and halve them.
8. 8. Melt the butter in a pan.
9. 9. Add the savory and the garlic halves to the melting butter.
10. 10. Stir the drained beans into the butter mixture.
11. 11. Pour in some vegetable broth until the beans are almost covered.
12. 12. Let the beans simmer uncovered.
13. 13. Cook until the liquid has almost completely evaporated.
14. 14. Remove the soft garlic pieces from the pan.
15. 15. Season the beans with salt and a splash of balsamic vinegar.
16. 16. Take the flank steak out of the refrigerator.
17. 17. Season the meat generously with salt on both sides.
18. 18. Let the meat rest at room temperature for two hours.
19. 19. Preheat the oven to 100 degrees Celsius.
20. 20. Pat the meat dry with kitchen paper.
21. 21. Rub the steak thinly with oil.
22. 22. Lightly grease an ovenproof pan with oil.
23. 23. Heat the pan until it is very hot.
24. 24. Place the meat into the hot pan.
25. 25. Fry the steak for four to six minutes on each side.
26. 26. Turn the meat only once during cooking.
27. 27. The result should be medium (pink).
28. 28. Add butter, fresh herbs, and the crushed garlic to the pan.
29. 29. Let the butter foam up.
30. 30. Spoon the flavored butter over the steak repeatedly.
31. 31. Place the pan with the meat into the oven.
32. 32. Cook the steak in the oven for another six to eight minutes.
33. 33. Turn the steak once while in the oven.
34. 34. Turn off the oven.
35. 35. Take the steak out of the pan.
36. 36. Peel the onions.
37. 37. Finely chop the onions.
38. 38. Season the onions with a few drops of vinegar.
39. 39. Add a pinch of salt to the onions.
40. 40. Wash the arugula.
41. 41. Spin the arugula dry.
42. 42. Place the meat on a wooden board.
43. 43. Slice the steak into thick strips.
44. 44. Drizzle the flavored butter and meat juices over the steak strips.
45. 45. Top the steak strips with the seasoned onions.
46. 46. Add the arugula.
47. 47. Serve the meat on pre-warmed plates.
48. 48. Serve the black beans alongside.
49. 49. Serve the chipotle mayonnaise alongside.
50. 50. Provide fleur de sel (fine, crispy sea salt) for additional salting.
51. 51. Place the pepper mill within reach.

Nutrition per serving

• kcal: 795
• Protein: 44 g · Fett/Fat: 64 g · Carbs: 13 g