{"id":10347,"date":"2022-09-02T19:35:46","date_gmt":"2022-09-02T17:35:46","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10347"},"modified":"2023-06-29T22:03:52","modified_gmt":"2023-06-29T20:03:52","slug":"flankstek-med-panzanella-grillfinal","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/flankstek-med-panzanella-grillfinal\/","title":{"rendered":"Flankstek med panzanella – grillfinal"},"content":{"rendered":"

Flankstek med panzanella och salsa verde\u2013 K\u00f6ttbiten med mycket smak som kan bli den m\u00f6raste eller precis tv\u00e4rtom. Och mycket beror p\u00e5 knivf\u00f6ringen. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Flankstek som passar grillen s\u00e5 bra funkar faktiskt ocks\u00e5 fint att steka. Jag \u00f6nskar varje \u00e5r att grills\u00e4songen ska p\u00e5g\u00e5\u2026f\u00f6r alltid.<\/p>\n

Om flankstek kan man s\u00e4ga mycket, men helt kort s\u00e5 finns det ett par saker att ta med sig vid grill eller panna. H\u00e5ll koll p\u00e5 innertemperaturen s\u00e5 att k\u00f6ttet inte ligger f\u00f6r l\u00e4nge. Det h\u00e4r \u00e4r en mager styckdetalj som blir h\u00e5rd och torr om tempen g\u00e5r uppf\u00f6r mycket. Proteinerna koagulerar, v\u00e4tska pressas ut och det finns inget fett som mjukar upp. K\u00f6ttet ska helt enkelt vara rosa i mitten.<\/p>\n

Mitt andra tips \u00e4r att l\u00e5ta det vila n\u00e4r det tagits fr\u00e5n v\u00e4rmen. Efter 10 minuter stannar v\u00e4tskan kvar i k\u00f6ttet ist\u00e4llet f\u00f6r att rinna ut p\u00e5 sk\u00e4rbr\u00e4dan.<\/p>\n

Och s\u00e5 har vi det d\u00e4r med kniven, tittar man p\u00e5 den stekta k\u00f6ttbiten s\u00e5 syns tydligt ett randigt m\u00f6nster. Det \u00e4r de grova muskelfibrerna och man skulle kunna tro att k\u00f6ttet ska sk\u00e4ras j\u00e4ms med dem, men det \u00e4r precis tv\u00e4rtom. Biten ska skivas tunt tv\u00e4rs \u00f6ver fibrerna.<\/p>\n

Vill du veta mer om flankstek s\u00e5 kan du kika i inl\u00e4gget h\u00e4r<\/a>. Men nu, dags att laga mat.<\/p>\n

Grillad flankstek med panzanella och salsa verde<\/h2>\n

4 – 5 personer<\/p>\n

    \n
  • 800 g flankstek<\/li>\n
  • salt<\/li>\n
  • svartpeppar<\/li>\n<\/ul>\n

    Panzanella<\/h4>\n
      \n
    • 800 g k\u00f6rsb\u00e4rstomater<\/li>\n
    • 2 msk olivolja<\/li>\n
    • 5 skivor surdegsbr\u00f6d<\/li>\n
    • 1 vitl\u00f6ksklyfta<\/li>\n
    • 1 liten r\u00f6dl\u00f6k<\/li>\n
    • 100 g oliver<\/li>\n<\/ul>\n

      Salsa verde<\/h4>\n
        \n
      • 1 knippa persilja<\/li>\n
      • 1 knippa gr\u00e4sl\u00f6k<\/li>\n
      • 1 knippa basilika<\/li>\n
      • 1 msk kapris<\/li>\n
      • \u00bd msk dijonsenap<\/li>\n
      • 1 msk sherryvin\u00e4ger<\/li>\n
      • 2 msk olivolja<\/li>\n<\/ul>\n
          \n
        1. Flanksteken saltas innan den l\u00e4ggs \u00f6ver gl\u00f6db\u00e4dd p\u00e5 grillen. Grilla till fin f\u00e4rg p\u00e5 b\u00e5da sidor innan k\u00f6ttet flyttas \u00f6ver till indirekt v\u00e4rme f\u00f6r att g\u00e5 klart till en innertemperatur p\u00e5 57 grader f\u00f6r en vackert rosar\u00f6d k\u00e4rna. L\u00e5t k\u00f6ttet vila 15 minuter.<\/li>\n
        2. Till panzanellan s\u00e4tts ugnen p\u00e5 125 grader. Halvera tomaterna och st\u00e4ll in i ugn 45 minuter. Ta ut, h\u00e4ll \u00f6ver olivolja och salta l\u00e4tt.<\/li>\n
        3. Stek br\u00f6dskivorna till fin f\u00e4rg i olja. Ta ut och gnid in med vitl\u00f6ksklyftan. Sk\u00e4r br\u00f6det i bitar.<\/li>\n
        4. Skiva r\u00f6dl\u00f6ken ytterst tunt. L\u00e4gg upp de ugnsbakade tomaterna, br\u00f6d, l\u00f6k och oliver p\u00e5 ett serveringsfat.<\/li>\n
        5. Mixa persilja med gr\u00e4sl\u00f6k och basilika. Blanda med grovt hackad kapris, dijonsenap, vin\u00e4ger och olja.<\/li>\n
        6. Skiva k\u00f6ttet tunt tv\u00e4rs \u00f6ver k\u00f6ttfibrerna. L\u00e4gg upp och skeda salsan \u00f6ver. Avsluta med flingsalt och grovmalen svartpeppar.<\/li>\n<\/ol>\n

          Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

          Flankstek med panzanella och salsa verde\u2013 K\u00f6ttbiten med mycket smak som kan bli den m\u00f6raste eller precis tv\u00e4rtom. Och mycket beror p\u00e5 knivf\u00f6ringen. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64,317],"tags":[536,366,221],"yoast_head":"\nFlankstek med panzanella - grillfinal - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Flankstek med panzanella och salsa verde - superm\u00f6r eller sv\u00e5rtuggad? Mycket beror p\u00e5 knivf\u00f6ringen. 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