Recipe by Gert Pretorius, Head Chef at e’cco Bistro

Flank steak is one of my all time favourite cuts of meat. As a lesser known cut, it is often overlooked when picking dinner, however with its coarse grain capturing all the flavour from our wood fire Parilla grill, it is the perfect choice for the steak lover. Best served with garnish that will only complement the main attraction, such as delicately sweet roasted garlic and tangy horseradish cream.


  • 500g creme fraiche
  • 50ml cream
  • 120g prepared horseradish
  • Zest of 1 lemon
  • Flaked salt to taste
  • 2 sheets gelatin (or 1 packet powder)
  • 3 bulbs garlic
  • Olive oil
  • Thyme sprigs
  • Whole, cleaned flank steak
  • Olive oil blend
  • Fresh cracked pepper and sea salt


Step 1

Preheat oven to 160°C. Heat grill on high.

Step 2

Submerge gelatin sheets in ice water and allow to soften. If using powder, sprinkle over 50ml cold water and stir to dissolve.

Step 3

Cut tops of garlic bulbs. Place in oven tray, place thyme on top, drizzle liberally with oil. Cover with foil. Roast in oven for 30 min, until tender. Remove from oven and leave to cool in tray until ready to serve.

Step 4

Meanwhile, heat cream in saucepan, do not boil. Mix together horseradish, creme fraiche, lemon zest and seasoning.

Step 5

Remove gelatin from water and add to cream (or simply add bloomed gelatin if using powder). Stir to dissolve.

Step 6

Whisk into cold creme fraiche and place in fridge. Allow to set in bowl or other container.

Step 7

Oil and season both sides of flank steak, making sure to you are getting into the grain of steak. Place on very hot grill for 2 min. Flip over and grill for 2 min. Repeat once on each side. Remove from grill, turn over, cover in foil and rest for 5 min.

Step 8

Carve steak into thin slices against the grain. Season with pepper and flaked salt. Serve with roasted garlic, scoops of horseradish cream, lemon cheeks and watercress.