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GT's party hamper

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Dan Hong's salt and pepper calamari with lime aioli

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Grilled flank steak

"Meat is never the main game for us," says Levy Redzepi. "We always serve it with other dishes that will fill you up. I like the texture and taste of flank steak cooked as one large piece and then carved into thin slices and shared. It's much nicer than an individual steak and you taste it in a different way, too."

You'll need

1 piece flank steak (800gm-900gm) 100 ml olive oil 1 head of garlic, coarsely chopped


  • 01
  • Marinate the meat in olive oil and garlic for 2-4 hours (or even overnight).
  • 02
  • Heat the barbecue to very hot and grill the meat, turning occasionally, until browned and cooked to your liking (2-3 minutes each side for medium rare). Season to taste with salt and pepper and leave the meat to rest for about 7 minutes. Cut into slices against the grain (about 1.5cm-2cm thick) and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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