Remove the cartilage from the veal flank, rub the meat with the spicy salt. Barbecue the veal over gentle heat 15 minutes on each side: they should be nice and brown.
For the sarassou, peel the French shallots and chop them finely.
Slice the radishes and celery. Combine all of these with the sarassou, season with sea salt and coarsely ground black pepper.
Serve the saras