Chef Doreen Prei's flank steak with nettle purée

Radio Active's resident chef Doreen Prei shares her recipe for nettle purée and flank steak.

Join Radio Active each Thursday for more tips and tricks from our resident expert chef

Nettles need to be blanched to be safe to eat, but are a delicious winter green to brighten up your recipes. (CBC)
Each week, chef Doreen Prei joins Radio Active to share some of her best cooking and food tips. (Supplied)

Radio Active's resident chef Doreen Prei shares her recipe for flank stank with nettle purée, a dish that doesn't sting you but makes flavours stronger. Nettles are a great leafy green to incorporate into your dishes. 

Bon appétit!


For the steak:
  • 2 flank steaks, trimmed
  • 1 beer of your choice
  • 100 ml soy sauce
  • water
  • handful juniper berries, coriander seeds and star anise (whole)

For the nettle puree: 

  • 350 g nettles, cleaned with gloves on
  • ½ bunch parsley, leaves and stems
  • 2 cloves garlic, crushed
  • olive oil
  • lemon juice to taste
  • a pinch of salt


For the steak:

  • Combine the beer, soy sauce and spices, adding enough water to cover the steak
  • Add the steak and marinate for 6 hours
  • To finish, remove the steak from the marinade and dry well
  • Fire up your grill and grill the steak to medium rare, approximately 8 minutes on each side, depending on the time marinated and the heat of your grill
  • Rest for 5 minutes before slice against the grain

For the nettle purée:

  • Blanche the nettles for 1 minute in a pot of generously salted boiling water
  • Put nettle in cold ice water bath, then drain and dry
  • Mix the nettles in your blender together with the parsley and garlic
  • Purée, adding olive oil until you achieve the desired consistency
  • Season with lemon juice and salt to taste
  • Spread over flank steak

Doreen Prei is a private chef, food consultant and Radio Active's food columnist. She joins the show every Thursday at 4:40 p.m. 

You can learn more about Doreen on her website, or follow her on Twitter


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