Grilled flank steak with farofa bacon and egg, quick and easy

Grilled Flank Steak with Egg and Bacon Farofa, a quick, easy, full meal that can be low-carb. see how

FRIDGE GRILL WITH EGGS AND FAROFA BACON

*a dish that can be low-carb, see how

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. A meat accompanied by a farofa and a “limonete” sauce – the classics of the barbecue in a light dish in which the farofa is made with flaxseed flour to be a low-carb dish. But if you like it and you don’t follow this diet, you can replace it with cassava flour, which works great.

• Will you make this recipe? Access the SHOPPING LIST HERE. It is free and very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
• BREAK : 00:00
• PREP TIME: 00:50
• TOOLS: 1 cutting board, 2 bowls, 1 pan, 1 grater, 1 thick-bottomed pan or iron plate.
• EQUIPMENT:Conventional.

See how to make a practical ROAST BEEF mignon. Here at TERRA TASTE.

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INGREDIENTS – click here to see the shopping list for this recipe.

Grilled skirt steak Ingredients:

• 400g flank steak, portioned
• 1/2 tablespoon(s) smoked paprika
• 1 teaspoon(s) garlic powder
• salt
• pepper
• 2 tablespoons olive oil, for greasing the pan or dish

Egg and Bacon Farofa Ingredients:

• 1 egg unit(s).
• 100 g bacon, cut into cubes
• 1 clove(s) garlic, minced
• 1/2 cup (tea) golden flaxseed meal (low carb) or cassava flour (in this case the dish is not low carb)
• green onion, cut into rings
• Lemon peel)
• salt

Limonetto Ingredients:

• 1/2 unit tomato, seeded, diced
• 1/4 onion(s), diced
• 1/4 unit(s) yellow pepper, seeded and white, diced
• 1/2 unit(s) red pepper, deseeded, minced
• chopped parsley
• 3 tablespoons lemon (juice)
• 3 tablespoons of olive oil
• 1 tablespoon(s) of water, filtered
• salt

PRE-PREPARATION:

1. Start by marinating the flank steak (see preparation).
2. Put a pot of water with the egg on the fire and after the water boils, cook for 8 minutes.
3. Separate other ingredients and utensils from the recipe.
4. Cut the bacon into cubes.
5. Peel and mince the garlic. Wash, remove the seeds and chop the pepper.
6. Check the egg – after 8 minutes have elapsed, remove from heat and place in a bowl of cold water to cool.
7. For the lemon, peel and dice the onion. Wash, remove the seeds and cut the tomato and yellow pepper into cubes.
8. Wash the lemon and make the zest for the farofa (reserve on paper towels) and squeeze the juice into the lemon.
9. Wash, dry and chop the spring onion and parsley. Book on paper towels.

PREPARATION:

Grilled Skirt Steak – Marinade (do this step before starting pre-prep):

1. Divide the flank steak into portions of about 200g each.
2. Place all the seasonings (smoked paprika, garlic powder, salt and pepper) in a bowl, mix and rub all over the meat.
3. Reserve.
4. Continue pre-preparation.

Lemon Sauce:

1. In a bowl put all the diced ingredients (tomato, onion, yellow pepper), the pepper and the chopped parsley.
2. Season with lemon juice, olive oil, filtered water (see amount in ingredients), and salt.
3. Stir and reserve in the refrigerator.

Egg and Bacon Farofa:

1. Peel the egg and chop it coarsely.
2. Heat a skillet, add the bacon cubes and fry until crispy, about 5 minutes.
3. Add the minced garlic and brown it. It’s quite fast, be careful not to burn it.
4. Add the flaxseed meal (low carb) or cassava flour, salt and mix well for about 2 minutes to blend the flavors.
5. Turn off and reheat, add the chopped egg, green onions and reserved lemon zest and stir.
6. Fix salt and book.

Grilled skirt steak:

1. Heat the oil in a heavy-bottomed griddle or skillet.
2. When hot, place the steak pieces alongside. Let it grill for about 5 minutes on each side.
3. The meat must be tightly sealed, keeping the juice inside. By that time, it will be medium rare. If you prefer more cooked meat, it should be sliced ​​and quickly placed on the hot plate to reach the desired point before serving.
4. Let the meat rest for 3 minutes before serving.

FINISHING AND ASSEMBLY:

1. Arrange the flank steak on a serving platter, or divide among plates if you prefer.
2. Arrange the farofa bacon and egg on another serving platter or on plates next to the meat.
3. Dress the meat with the lemon sauce or serve separately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.