Chuck flap steak

Ingredients

• 4 chuck flap steaks (2 to 3 cm high)
• Salt and pepper
• Olive oil
• Onion
• 1/2 teaspoon ground chili
• 100ml dry white wine
• 200g preferably homemade mayonnaise

Method

1. Prepare onion mayonnaise first. Fry onion finely chopped until golden, sprinkle with ground chilli, pour wine, salt and let it reduce. Then remove from heat, leave it to cool and then mix with mayonnaise.
2. Take steaks out from a fridge and leave them outside for one hour before preparing. Then dry, salt, pepper and grease with olive oil. Grill on each side for 2 to 3 minutes. If you prefer steaks more done, let them grill for 5 minutes on each side. Then let steaks rest for 10 minutes before serving.
3. Serve with chilled mayonnaise and roasted baby potatoes.

Ingredients

• 4 chuck flap steaks (2 to 3 cm high)
• Salt and pepper
• Olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 clove of garlic
• 1 teaspoon cane sugar
• A handful of estragon leaves
• 2 tablespoons butter
• 400g white asparagus and 400g green asparagus

Method

1. Take steaks out from a fridge and leave them outside for one hour before preparing.
2. Dry steaks and grease with olive oil.
3. Heat a lithium pan and fry steaks on each side for 2 to 3 minutes.
4. Finally, switch off heating but leave the pan on a hob. Salt and pepper steaks well on both sides and put a slice of butter on top of each steak. Then immediately cover the pan with a lid and leave it on the hob for 10 minutes.
5. Cleaned and peeled white and green asparagus (green one does not have to be peeled but cleaned) stew in salted boiling water with a teaspoon of butter for 3 minutes.
6. Then prepare dip. Mix vinegar, oil (2 tablespoons), mustard, pressed garlic, sugar, a bit of salt and pepper with chopped estragon leaves together.
7. Serve steaks with stewed asparagus and estragon dip basted with meat juice from the pan.