BBQ RECIPE: Latin Spiced BBQ Flank Steak

Tips & Guides
9th Apr 2020

Flank steak has a cult following, and rightly so. Once considered a secondary cut, this piece of meat often found its way into the butcher’s basket or being sold as a casserole cut. Now it is sold alongside other first grade cuts like rump and scotch fillet. If you can’t get your hands on any flank, any steak suitable for the barbecue will be fine.

Recipe by Jayco Ambassador and Executive Chef at The Prince Hotel, Daniel Hawkins.

Latin Spiced BBQ Flank Steak

Latin Spice Rub:
This versatile product can be used in many different ways. Use it as a dry marinade for meat and poultry before grilling, as a spice on the table, or even use it to season roasted nuts as a snack. Make it at home before you leave and keep in an airtight container for up to 3 months.

Ingredients:

100 g Smoked Paprika
50 g Garlic Powder
50 g Fennel Powder
50 g Cumin Powder
50 g Chili Powder
25 g Cayenne Pepper
25 g Dried Rosemary
50 g Castor Sugar
50 g Fine Salt

Method:

1) In a dry bowl add all the ingredients and mix well to combine.

2) Pack down in an airtight container. The spice will keep for 3 months.

 

Barbecuing Steak
A timeless debate of how to cook a steak on the BBQ. Turn it once? Turn it as much as you like? Here is my technique for the perfectly cooked steak every time.

Method:
1) Lightly oil and season the steak with the spice rub and place onto very hot grill bars.
2) Allow cooking ¼ of the way to your desired temperature.
3) Turn the steak onto the raw side and allow to cook for the same degree.
4) Turn the steak again, back on to the first side, rotating 90” and cook for another 1⁄4 of the time. This creates the criss-cross grill bar effect, by this stage you should be at 3⁄4 cooking time.
5) Turn again on to the final side, and repeat the process above, rotating 90” and finishing the cooking time.
6) As with any cut of meat, roasting, grilling or pan cooking, allow to rest before serving. Resting time is generally ½ of the cooking time.

 

Salsa Verde
Salsa verde is a great go-to sauce to have in your bag of tricks. It goes really well with grilled meats, fish and poultry and can be whipped up in about 5 mins flat. Made from pantry staples and fresh herbs it should be no trouble for even the novice of camp cooks.

Ingredients:

1 Garlic clove
½ bunch of parsley or 30g of leaves
¼ bunch of basil or 15g of leaves
¼ bunch of mint or 15g of leaves
1 Tablespoon of capers
1 Tablespoon of Dijon mustard
2 Tablespoons of Cider vinegar
50 ml Extra virgin olive oil

Method:
1) Lightly oil and season the steak with the spice rub and place onto very hot grill bars.
2) Allow cooking ¼ of the way to your desired temperature.
3) Turn the steak onto the raw side and allow it to cook for the same degree.
4) Turn the steak again, back on to the first side, rotating 90” and cook for another 1⁄4 of the time. This creates the criss-cross grill bar effect, by this stage you should be at 3⁄4 cooking time.
5) Turn again on to the final side, and repeat the process above, rotating 90” and finishing the cooking time.
6) As with any cut of meat, roasting, grilling or pan cooking, allow to rest before serving. Resting time is generally ½ of the cooking time.

Recipe credit: Dan Hawkins.

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