Grilled Flank with Chili Glaze and Chili Salt

Tender, flavour-packed flank steak, gently brined to enhance its natural succulence, slow-cooked sous vide for perfect even doneness, then finished on a hot grill to achieve a beautifully caramelised crust. Served with a zingy chili and lime glaze and finished with a fragrant homemade chili salt, this dish balances smokiness, heat, and citrus freshness for a bold yet refined experience.

INGREDIENTS

     +    
For the brine

600ml water + 200g ice

45g salt

20g honey

10g brown sugar

1 head of garlic, halved and peeled

2 bay leaves

4g black peppercorns

6 cloves

8g thyme

5g sage

     +    
For the marinade

50ml olive oil

2g chopped rosemary

2g chopped thyme

2 cloves garlic, finely chopped

3 strips lemon peel

2g salt

4g crushed black pepper

     +    
For the chili salt

100g Maldon salt

2g dried chili flakes

3g smoked paprika

1.5g cayenne

     +    
For the chili & lime glaze

Juice & zest of 3 limes

½ red pepper, finely diced

1.5 red chili, finely diced

50g caster sugar

50g white wine vinegar

1g salt

Method

     +    
Brine the beef

Combine all brine ingredients in a saucepan, bring to a simmer, then remove from heat.

Add ice to cool and refrigerate.

Submerge the flank steak in the brine for 8 hours.

Remove and air dry in the fridge for at least ½ a day.

     +    
Prepare the marinade

Blend olive oil, herbs, garlic, lemon peel, salt, and black pepper.

Place 50g of marinade in each sous vide bag with the beef.

     +    
Cook the flank steak

Sous vide: cook at 58°C for 6 hours.

Refresh in iced water for 10–15 minutes, then remove from the bag when ready to serve.

     +    
Finish at home

Rub the beef with vegetable oil and season.

Grill over high heat for 4–6 minutes per side, turning 3–4 times until caramelized.

Rest for 3–4 minutes before slicing.

     +    
Make chili salt

Combine Maldon salt, chili flakes, smoked paprika, and cayenne in a food processor and pulse until mixed.

     +    
Make chili & lime glaze

Combine all glaze ingredients in a pan and simmer slowly until jam-like.

Brush over the beef while grilling for a caramelized finish.

     +    
Serve

Slice the beef and finish with chili salt. Drizzle or brush with chili & lime glaze as desired.

Grilled Flank with Chili Glaze and Chili Salt

Tender, flavour-packed flank steak, gently brined to enhance its natural succulence, slow-cooked sous vide for perfect even doneness, then finished on a hot grill to achieve a beautifully caramelised crust. Served with a zingy chili and lime glaze and finished with a fragrant homemade chili salt, this dish balances smokiness, heat, and citrus freshness for a bold yet refined experience.

INGREDIENTS

   +  &nbsp
For the brine

600ml water + 200g ice

45g salt

20g honey

10g brown sugar

1 head of garlic, halved and peeled

2 bay leaves

4g black peppercorns

6 cloves

8g thyme

5g sage

   +   
For the marinade

50ml olive oil

2g chopped rosemary

2g chopped thyme

2 cloves garlic, finely chopped

3 strips lemon peel

2g salt

4g crushed black pepper

   +   
For the chili salt

100g Maldon salt

2g dried chili flakes

3g smoked paprika

1.5g cayenne

   +  &nbsp
For the chili & lime glaze

Juice & zest of 3 limes

½ red pepper, finely diced

1.5 red chili, finely diced

50g caster sugar

50g white wine vinegar

1g salt

Method

   +   
Brine the beef

Combine all brine ingredients in a saucepan, bring to a simmer, then remove from heat.

Add ice to cool and refrigerate.

Submerge the flank steak in the brine for 8 hours.

Remove and air dry in the fridge for at least ½ a day.

   +   
Prepare the marinade

Blend olive oil, herbs, garlic, lemon peel, salt, and black pepper.

Place 50g of marinade in each sous vide bag with the beef.

   +   
Cook the flank steak

Sous vide: cook at 58°C for 6 hours.

Refresh in iced water for 10–15 minutes, then remove from the bag when ready to serve.

   +   
Finish at home

Rub the beef with vegetable oil and season.

Grill over high heat for 4–6 minutes per side, turning 3–4 times until caramelized.

Rest for 3–4 minutes before slicing.

   +   
Make chili salt

Combine Maldon salt, chili flakes, smoked paprika, and cayenne in a food processor and pulse until mixed.

   +   
Make chili & lime glaze

Combine all glaze ingredients in a pan and simmer slowly until jam-like.

Brush over the beef while grilling for a caramelized finish.

   +   
Serve

Slice the beef and finish with chili salt. Drizzle or brush with chili & lime glaze as desired.

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