{"id":11451,"date":"2023-05-11T09:17:50","date_gmt":"2023-05-11T07:17:50","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11451"},"modified":"2023-05-17T13:10:39","modified_gmt":"2023-05-17T11:10:39","slug":"flankstek-den-saftigaste","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/flankstek-den-saftigaste\/","title":{"rendered":"Flankstek – den saftigaste"},"content":{"rendered":"

Flankstek den saftigaste – tunna skivor marinerade i kryddig saltlag efter tillagning. Till buff\u00e9, p\u00e5 utflyktsmackan eller med potatissallad. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Flankstek \u2013 k\u00f6ttdetaljen ni inte f\u00e5r missa. En av de lite tuffare bitarna med grova k\u00f6ttfibrer. Mycket smak och r\u00e4tt behandlad en m\u00f6r delikatess.<\/p>\n

Till skillnad fr\u00e5n andra bitar med grova fibrer ska den h\u00e4r delen tillagas snabbt. P\u00e5 grill eller i panna till en innertemperatur p\u00e5 57 grader f\u00f6r mediumresultat. L\u00e4gg till n\u00e5gon grad eller dra ifr\u00e5n efter egen preferens, men en liten varning f\u00f6r att \u00f6ka p\u00e5 f\u00f6r mycket. K\u00f6ttet \u00e4r magert och riskerar att bli torrt och h\u00e5rt om det g\u00e5r f\u00f6r l\u00e4nge.<\/p>\n

F\u00f6rutom innertemperatur handlar resultatet om knivhantering. Sk\u00e4r tunt tv\u00e4rs \u00f6ver fibrerna. Allt om att f\u00e5 till flanksteken perfekt hittar du i inl\u00e4gget h\u00e4r<\/a>.<\/p>\n

Vill du servera k\u00f6ttet ljummet eller kallt som p\u00e5 en buff\u00e9 s\u00e5 blir det garanterat saftigt om det f\u00e5r ligga i en kryddig saltlag efter att det f\u00e5tt en fin stekyta. T\u00e4nk tj\u00e4lkn\u00f6l fast med en k\u00f6ttbit som inte legat m\u00e5nga timmar i ugn.<\/p>\n

Flankstek \u2013 den saftigaste<\/strong><\/h2>\n

6 \u2013 8 personer<\/p>\n

800 g flankstek<\/p>\n

Saltlag<\/h4>\n

1 l vatten<\/p>\n

\u00be dl salt<\/p>\n

1 msk socker<\/p>\n

2 vitl\u00f6ksklyftor, skivade<\/p>\n

f\u00e4rsk timjan<\/p>\n

f\u00e4rsk rosmarin<\/p>\n

8 svartpepparkorn, grovt krossad<\/p>\n

    \n
  1. B\u00f6rja med att l\u00e4gga ingredienserna till lagen ett snabbt uppkok. St\u00e4ll att svalna.<\/li>\n
  2. S\u00e4tt ugnen p\u00e5 90 grader. Salta flanksteken l\u00e4tt och stek den till fin f\u00e4rg.<\/li>\n
  3. S\u00e4tt en stektermometer med spetsen mitt i k\u00f6ttet. L\u00e4gg in i ugnen och ta ut n\u00e4r innertemperaturen n\u00e5tt 57 grader.<\/li>\n
  4. L\u00e4gg det varma k\u00f6ttet i lagen som svalnat till rumstemperatur. Kyl om det dr\u00f6jer innan k\u00f6ttet ska serveras. L\u00e5t k\u00f6ttet ligga 1 – 2 timmar. Dr\u00f6jer det innan servering s\u00e5 \u00e4r det b\u00e4ttre att f\u00f6rvara det utan lagen f\u00f6r att inte s\u00e4ltan ska ta \u00f6ver.<\/li>\n
  5. Till tallriken skivas k\u00f6ttet i mycket tunna skivor. Viktigt \u00e4r att skiva det tv\u00e4rs\u00f6ver fibrerna som syns tydligt p\u00e5 flankstek.<\/li>\n<\/ol>\n

    Perfekt f\u00f6rsommarmat! Vill du kika p\u00e5 ett buff\u00e9uppl\u00e4gg d\u00e4r flanksteken passar perfekt s\u00e5 finns tips i inl\u00e4gget h\u00e4r. <\/a>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Flankstek den saftigaste – tunna skivor marinerade i kryddig saltlag efter tillagning. Till buff\u00e9, p\u00e5 utflyktsmackan eller med potatissallad.<\/p>\n","protected":false},"author":152,"featured_media":11452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[162,536,429],"yoast_head":"\nFlankstek - den saftigaste - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Flankstek den saftigaste - tunna skivor marinerade i kryddig saltlag efter tillagning. 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