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Pork, Canola oil, sugars (sugar, maltodextrin), Salt, Spices, Modified corn starch, Dehydrated vegetables (garlic, onion, red bell pepper), Modified vinegar, Natural flavor.
Pour (100 g)
Per (100 g)
| Calories 170 |
| Lipides / Fat 8 g | 11 % |
| saturés / Saturated 1,5 g | 8 % |
| + trans / Trans 0,1 g | |
| polyinsaturés / Polyunsaturated 2,0 g | |
| oméga-6 / Omega-6 0,8 g | |
| oméga-3 / Omega-3 0,4 g | |
| Monoinsaturés / Monounsaturated 4,5 g |
| Glucides / Carbohydrate 3 g | |
| Fibres / Fibre 0 g | 0 % |
| Sucres / Sugars 2 g | 2 % |
| Protéines / Protein 19 g |
| Cholestérol / Cholesterol 60 mg | |
| Sodium 470 mg | 20 % |
| Potassium 450 mg | 13 % |
| Calcium 10 mg | 1 % |
| Fer / Iron 0,75 mg | 4 % |
In a hot skillet over medium heat, add a little oil and sear the flank steak for 2 minutes on each side. Continue cooking for 4 minutes on each side (depending on thickness), until the outside is grilled and the inside is pink (71°C internal temperature).
Wrap in aluminum foil and let rest for 3 minutes.
Cooking time varies depending on equipment.
Preheat the oven to 205°C (400°F).
In an ovenproof skillet, heat a little butter or oil over medium heat.
Sea the meat for 2 minutes on each side.
Bake uncovered for 6 to 12 minutes, depending on the thickness, until the meat reaches 71°C (160°F). Remove, cover with foil, and let rest for 3 minutes. Cooking times vary depending on your equipment.
Preheat the BBQ to medium heat.
Sear the flank steak for 2 minutes on each side.
Continue cooking for 4 minutes on each side, depending on its thickness, until an internal temperature of 71°C (pink inside, grilled outside).
Remove, wrap in aluminum foil, and let rest for 3 minutes.
Adjust cooking time according to your equipment.
