Veal Flank and Sarassou from Stéphane Reynaud's Barbecue by Stéphane Reynaud
With a seasoned camper who needs new recipes
Ingredients
- 250 g (9 oz) sarassou or créme fraiche or Greek yoghurt
- 1 celery stalk
- 1 bunch radishes
- 2 French shallots
- spicy salt
- 6 slices of veal flank (or boned breast)
- sea salt and coarsely ground black pepper
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