FAST

Beef flank with rosemary, capers pepper

SERVES 4

“Beef flank is the ultimate high-speed cut,” says Mike McEnearney. “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

1 Preheat 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.

For Sichuan salt and pepper, dry-roast ingredients in a saucepan over low heat until fragrant (3 minutes; see cook’s notes p176). Blend in