200ml olive oil
12g coarse sea salt and 8g of crushed black pepper
12g chopped rosemary
12g chopped thyme
6 cloves, finely chopped garlic
Leave to marinade for a minimum of 12 hours.
2 bavette steak or rump steak
4 cloves of bashed garlic
1 shallot, thinly sliced
Few sprigs of fresh rosemary
Few sprigs of fresh thyme
50ml soya sauce
1tsp honey
15g cracked black pepper
4g Maldon salt
Mix all ingredients together and marinade for up to 6 hours or at the very least 60 minutes, then cook on a very hot barbecue to medium rare.
200g of unsalted butter
30g finely chopped parsley
6 cloves garlic, finely chopped
Zest of 2 lemons + 20ml lemon juice
2g of finely crushed black pepper + 12g Maldon sea salt
20g of picked rosemary
Juice & zest of 3 limes
½ red pepper, finely diced
1.5 red chilli, finely diced
50g caster sugar
50g white wine vinegar
1g salt
4 litres of water
220g salt
100g honey
50g brown sugar
2 heads of garlic cut in half and outer leaves removed
4 bay leaves
12g black peppercorns
2g cloves
15g bunch of thyme
15g sprigs of sage
Bring all ingredients to a simmer and take off the heat, leave it to cool and refrigerate.
Place the prepared beef into the brine for 12 hours, then place onto a rack to dry in the fridge for a min of ½ a day to air dry before use.
The trick to hosting the best barbecue is to make sure that you give yourself plenty of time to get the wood burnt down to charcoal so they are red hot, then you can get that perfect sear and caramelisation on the meat.
I marinate the flank for 12 hours in olive oil, chopped garlic, crushed black pepper, fresh thyme, rosemary, bay leaf and sea salt. This is the only steak that I marinate, if it’s a large rib eye on the bone, then brine it whole on the bone, or you can marinate as the images show.
The flank steak is very fibrous as the grain of the meat is coarse. Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the cow; French butchers refer to it as bavette, which means “bib”. It is long, flat, and prized for its flavour rather than tenderness, so never cook it more than medium rare as otherwise it will be very chewy.
Leave the flank in a water bath at 58c for 6 hours and once cooked, refresh in iced water for 10-15 minutes and remove from the bag when needed.
Smear the beef in some veg oil then season well. Place onto a hot grill and cook for 4-6 minutes on each side, turning 3-4 times, making sure that its grilled all over and properly caramelized. Leave to rest on a grill tray for 3-4 minutes, before it is sliced.
Let the butter go soft and then beat until whipped. Add the rest of the ingredients to the butter and once mixed, place into a roll of cling film that’s rolled tightly and then rolled up into a 3cm diameter. Once rolled, place into the freezer.
200ml olive oil
12g coarse sea salt and 8g of crushed black pepper
12g chopped rosemary
12g chopped thyme
6 cloves, finely chopped garlic
Leave to marinade for a minimum of 12 hours.
2 bavette steak or rump steak
4 cloves of bashed garlic
1 shallot, thinly sliced
Few sprigs of fresh rosemary
Few sprigs of fresh thyme
50ml soya sauce
1tsp honey
15g cracked black pepper
4g Maldon salt
Mix all ingredients together and marinade for up to 6 hours or at the very least 60 minutes, then cook on a very hot barbecue to medium rare.
200g of unsalted butter
30g finely chopped parsley
6 cloves garlic, finely chopped
Zest of 2 lemons + 20ml lemon juice
2g of finely crushed black pepper + 12g Maldon sea salt
20g of picked rosemary
Juice & zest of 3 limes
½ red pepper, finely diced
1.5 red chilli, finely diced
50g caster sugar
50g white wine vinegar
1g salt
4 litres of water
220g salt
100g honey
50g brown sugar
2 heads of garlic cut in half and outer leaves removed
4 bay leaves
12g black peppercorns
2g cloves
15g bunch of thyme
15g sprigs of sage
Bring all ingredients to a simmer and take off the heat, leave it to cool and refrigerate.
Place the prepared beef into the brine for 12 hours, then place onto a rack to dry in the fridge for a min of ½ a day to air dry before use.
The trick to hosting the best barbecue is to make sure that you give yourself plenty of time to get the wood burnt down to charcoal so they are red hot, then you can get that perfect sear and caramelisation on the meat.
I marinate the flank for 12 hours in olive oil, chopped garlic, crushed black pepper, fresh thyme, rosemary, bay leaf and sea salt. This is the only steak that I marinate, if it’s a large rib eye on the bone, then brine it whole on the bone, or you can marinate as the images show.
The flank steak is very fibrous as the grain of the meat is coarse. Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the cow; French butchers refer to it as bavette, which means “bib”. It is long, flat, and prized for its flavour rather than tenderness, so never cook it more than medium rare as otherwise it will be very chewy.
Leave the flank in a water bath at 58c for 6 hours and once cooked, refresh in iced water for 10-15 minutes and remove from the bag when needed.
Smear the beef in some veg oil then season well. Place onto a hot grill and cook for 4-6 minutes on each side, turning 3-4 times, making sure that its grilled all over and properly caramelized. Leave to rest on a grill tray for 3-4 minutes, before it is sliced.
Let the butter go soft and then beat until whipped. Add the rest of the ingredients to the butter and once mixed, place into a roll of cling film that’s rolled tightly and then rolled up into a 3cm diameter. Once rolled, place into the freezer.
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