Recipe featured in Modern Huntsman volume two.
serves 4 / FOR ALL BEAR MEAT cook to a min of 165 F (74 C)
1 lb / 500 gram bear flank steak
1 tablespoon of dried broad-leaved parsley
1 handful of mint (wild)
4 cloves of garlic
Lots of olive oil
1 tablespoon of red wine vinegar
Freshly ground pepper
8 green tomatoes
Blend the herbs, garlic and vinegar. Mix in oil slowly until the desired consistency is reached. Season to taste with salt and pepper.
Rub the chimichurri on the flank steak and let marinade at room temperature for a minimum of 2–3 hours. Spear it on a debarked maple or willow stick. Cut fresh Y-shaped sticks as spear holders. Place the flank steak about 18 inches from the fire, so the flames don’t lick the meat. Let it broil for about 12 minutes on each side and rest for 10 minutes.
Rinse the salad and cut the tomatoes in boats. Arrange on 4 plates
Cut the meat into the desired slices perpendicular to the grain and serve it over the fresh salad. Top off with a little chimichurri.