Late dinner before bed

To be honest, this beef cut (flank) seems like one of the coolest — I often like the color of this muscle, and it's also one of the cheapest.

It seems to be almost completely fat-free, so it's worth adding some butter, and it often has less water than other cuts.

It's one of the toughest cuts I've tried, so I’ll be experimenting with ways to make it more tender during cooking.

For dinner:

- 900 grams of beef

- 100 grams of halloumi

- 60 grams of butter