"Beef flank is the ultimate high-speed cut," says Mike McEnearney of Kitchen by Mike. "Its marbling of fat and thin shape reacts well to a very high heat so that it can be rested and served rare to medium-rare."
- 1 kg beef flank (1-2 steaks), at room temperature
- 2 tbsp finely chopped chives
- Small shiso leaves or shiso cress, to serve
- 2 tbsp salted baby capers, washed well
Rosemary and honey vinaigrette
- 60 ml (¼ cup) mild-flavoured extra-virgin olive oil
- 1 tbsp vincotto or raspberry vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 2 tsp very finely chopped rosemary
Sichuan salt and pepper
- 1 tbsp salt flakes
- 2 tsp Sichuan pepper
- 1Preheat a barbecue, preferably a natural charcoal barbecue, to high. For vinaigrette, warm ingredients, a pinch of salt flakes and a grind of white pepper in a small saucepan over low heat, then blend with a hand-held blender (if you don't have a hand blender, use a food processor or a mortar and pestle). Place in a jar and refrigerate until required.
- 2For Sichuan salt and pepper, dry-roast ingredients in a saucepan over low heat until fragrant (3 minutes). Blend in a spice grinder or with a mortar and pestle until coarse or desired texture. Sichuan salt and pepper will keep in an airtight jar for up to 2 weeks.
- 3Brush flank with a little rosemary vinaigrette, season to taste with Sichuan salt and pepper. Grill flank on barbecue or in a griddle pan over high heat until cooked to your liking (4-5 minutes on each side for medium-rare; If the flank is very thin, cook for less time on each side), then rest (10 minutes).
- 4To serve, slice flank in thin slices, spoon over vinaigrette and scatter with a pinch of Sichuan salt and pepper and chives, shiso and capers. Serve on a board in the middle of the table for guests to help themselves.