Start this recipe by marinating the beef flank. Cut slits using a sharp knife into the beef then mix together all of the marinade ingredients. Rub the marinade into the beef, massaging into the slits in the meat. Allow to marinate for 20 minutes if possible. Meanwhile, heat a griddle pan and brown the pineapple on both sides for 2 minutes. Remove from the pan, splash in the oil and cook the beef flap quickly on both sides for a minute to seal. Reduce the heat and continue to cook the meat to your liking. Remove the meat from the pan to rest, add the sugar snaps or asparagus to the same pan and quickly panfry for 2 minutes. To serve, spoon the cooked basmati rice onto 2 large plates and sprinkle with ½ sliced spring onions. Slice up the beef flap and lay on top. Cover with the grilled pineapple slices and finish off with the sugar snaps/ asparagus and sprinkle with the remaining spring onions.
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