Preparation time40 Minutes
Cooking time8 Hours
1Rinse and dry the flank steak. Add some oil to a pan and sear the steak on both sides.
2Grind the peppercorns, caraway seeds, coriander seeds, fennel seeds, salt and pepper with a pestle and mortar. Season the flank steak with the ground spices and vacuum seal with a small amount of olive oil. Preheat the water bath to 57 degrees and cook the steak for 8 hours.
3Wash the heirloom beetroot and add to an ovenproof container with 1.5 kg of sea salt. The beetroot must be completely covered with salt. Cook in 180-degree oven for approximately 1.5 hours.
4Wash the sweet potatoes and cut into slices. Add some oil to a pan and fry gently on both sides for around 15 minutes. Season with salt and pepper.
5Remove the beetroot from the oven and leave to cool slightly. Then carefully remove the beetroot from the salt. Break into rough pieces and pour over some olive oil and vinegar.
6Remove the steak from the water bath and sear briefly in a hot pan with some oil. Cut into slices and arrange with the beetroot and the sweet potatoes.
If possible, choose a well-hung flank steak. Ensure that the steak is at room temperature when it is vacuum sealed.