Bavette et Cie (Brunch)

 

4 servings

• 600 gr veal flank steak
• Sunny side up eggs
• Luxury potatoes (see recipe)

For the marinade

• 60 ml olive oil
• 30 ml balsamic vinegar
• 2 cloves of garlic
• 4 dried tomatoes
• 3 green onions
• 60 ml fresh parsley
• 60 ml fresh basil
• Salt and pepper

1. For the marinade, in a food processor, combine all the ingredients and puree.
2. In a large dish, pour the marinade over the meat and place in the refrigerator for a minimum of 2 hours.
3. Grill the flank steak for 2 minutes on each side on the barbecue, or sear it in a pan; let the flank rest for 5 minutes.
4. Finely slice the meat and serve with the sunny-side-up eggs and luxury potatoes.

BON APPÉTIT