Flank steak is an often-overlooked option when it comes to barbecuing. Cut from the belly, it is substantially tougher than rump or sirloin and benefits from being marinated and tenderised. Ideally, this recipe should marinate for two days. For this reason it has a far better flavour than most grilling steaks.

Flank steak is popular in France, where it is known as bavette, and also in Mexico, where it’s called arrachera and is used in tortillas, and in Texas, where it is cooked slowly, like you would a brisket.

I prefer the good old Aussie way! Marinate it really well and then just show it the fire. Cook it quickly and cut it thin, and you will enjoy the best steak sandwich this side of the black stump.

INGREDIENTS

1kg skirt or flank steak, trimmed of sinew, but leave the fat
12 pide pieces, split in half lengthways
2 vine-ripened tomatoes, sliced
2 handfuls rocket

MARINADE

2 garlic cloves, crushed
2 long red chillies
250ml olive oil
2 tablespoons sherry vinegar
2 tablespoons worcestershire sauce
1 tablespoon tinned chopped tomatoes
100ml kecap manis
1 teaspoon freshly ground black pepper
2 tablespoons thyme

ONION CONFIT

75g butter
5 large onions, finely sliced
1 tablespoon sugar
1 rosemary sprig

HONEY–MUSTARD MAYONNAISE

4 tablespoons Mayonnaise
1 tablespoon dijon mustard
2 teaspoons runny honey

METHOD

Prepare the marinade by combining all the ingredients in a food processor and blitzing. Rub into the trimmed steak and leave to marinate in the refrigerator overnight, but for the best flavour for 2 days.

Prepare the onion confit by melting the butter over a low heat. Add the onions, sugar and rosemary, and cook slowly until soft, golden and sweet. The confit can be made in advance and will keep for 1 month in the refrigerator if stored in an airtight container.

To make the honey–mustard mayo, simply combine all ingredients well.

Remove the meat from the marinade, pat it dry and allow to come to room temperature.

Prepare your barbecue for direct grilling over a high heat. I recommend that you cook the steak to medium-rare and no more. Once cooked, allow the steak to rest.

Place the marinade in a small saucepan and cook until reduced.

To make each steak sandwich, spread the untoasted side of the bread with onion confit, add tomato and rocket, and dress with the mayonnaise.

Slice the meat thinly, dress with the reduced marinade, place on top of your salad and top with a slice of toasted bread.

Recipe appears courtesy of Cooked.com.au.

This recipe first appeared in Ben’s BBQ Bible by Ben O’Donoghue