Grilled Flank Steak Marinated in Sherry Vinegar and Walnut Oil

Ingredients

• 125 ml (1/2 cup) of sherry vinegar
• 60 ml (1/4 cup) of walnut oil
• 2 garlic cloves, coarsely chopped
• 5 ml (1 teaspoon) of mild smoked paprika
• 1 sprig of fresh savoury
• 15 ml (1 tablespoon) of raw sugar
• 5 ml (1 teaspoon) of black peppercorns, crushed
• 2 flank steaks (about 400-500 g each)
• Salt and pepper to taste
• 15 ml (1 tablespoon) of canola oil
• 1 pouch (40 g) of Chef LELARGE Fine Cuisine Pepper Sauce Mix
• 5 French radishes, julienned
• 1 (250 ml) jar of marinated green asparagus