Flank Steak with Tomatoes & Noodles

Flank Steak with Tomatoes and Noodles

© Constantin Fischer

Flank Steak with Tomatoes and Noodles

Flank Steak with Tomatoes and Noodles

© Constantin Fischer

For the flank steak:

Ingredients (Serves 4)

800
g
flank steak, dry aged
10
sprig
thyme
salt
pepper
sesame oil

For the tomato ragout:

Ingredients (Serves 4)

1
kg
tinned chopped tomatoes
1
anchovy fillet
1
tablespoon
raw sugar
3
strip
lemon peel
1
Kaffir lime leaf
1
teaspoon
fennel seeds
1
sprig
rosemary
olive oil
lemon pepper
salt

For the pasta nests:

Ingredients (Serves 4)

250
g
spelt noodles
2
eggs
200
ml
coconut milk
some
wild garlic
6
dried tomatoes
125
g
feta cheese
salt
coconut oil
Cubeb (long tailed pepper)
peanut oil
  • Lightly caramelise the sugar in a pan then add the tomatoes and bring to the boil. Add the anchovy fillet and let everything simmer gently.
  • After approx. 15 minutes add the lemon zest, lime leaf, rosemary and pepper and leave to infuse for a further 10 minutes. Season with salt and add olive oil.
  • Sear the flank steak briefly on both sides, then add to the tomato ragout. Simmer very gently for 10 minutes, turning frequently.
  • Preheat oven to 220 °C.
  • Boil the noodles in salted water for 3 minutes, rinse briefly and place in a bowl with a little peanut oil.
  • Cut the dried tomatoes and wild garlic into fine strips, shred the feta cheese and mix everything with the pasta.
  • Grease a muffin tin with coconut oil and place the pasta mixture in it. Mix the coconut milk with the two eggs, season with salt and pepper and spread evenly over the noodle nests. Cook at 220 °C for approx. 25 minutes.
  • Sprinkle with fresh herbs to serve.