1 kgbeefflank(1-2steaks),
atroomtemperature
2 tbspfinelychoppedchives
Smallshisoleavesor
shisocress,toserve
2 tbspsaltedbabycapers,
washedwell
ROSEMARYANDHONEY
VINAIGRETTE
60 ml(¼cup)mild-flavoured
extra-virginoliveoil
1 tbspvincottoor
raspberryvinegar
1 tbsphoney
2 tspsoysauce
2 tspveryfinelychopped
rosemary
SICHUANSALTAND
PEPPER
1 tbspsaltflakes
2 tspSichuanpepper1 Preheatabarbecue,
preferablyanaturalcharcoal
barbecue,tohigh.For
vinaigrette,warmingredients,
apinchofsaltflakesanda
grindofwhitepepperinasmall
saucepanoverlowheat,then
blendwithahand-heldblender
(ifyoudon’thaveahand
blender,useafoodprocessoror
amortarandpestle).Placeina
jarandrefrigerateuntilrequired.2 ForSichuansaltandpepper,
dry-roastingredientsina
saucepanoverlowheatuntil
fragrant(3minutes;seecook’s
notesp176).Blendinaspice
grinderorwithamortarand
pestleuntilcoarseordesired
texture.Sichuansaltandpepper
willkeepinanairtightjarfor
upto 2 weeks.
3 Brushflankwithalittle
rosemaryvinaigrette,season
totastewithSichuansaltand
pepper.Grillflankonbarbecue
orinagriddlepanoverhigh
heatuntilcookedtoyourliking
(4-5minutesoneachsidefor
medium-rare;Iftheflankisvery
thin,cookforlesstimeoneach
side),thenrest(10minutes).
4 Toserve,sliceflankinthin
slices,spoonovervinaigrette
andscatterwithapinch
ofSichuansaltandpepper
andchives,shisoand
capers.Serveonaboardin
themiddleofthetablefor
gueststohelpthemselves.Beef ank with rosemary, capers
and Sichuan pepper SERVES 4“Beefflankistheultimatehigh-speedcut,”saysMikeMcEnearney.
“Itsmarblingoffatandthinshapereactswelltoaveryhighheat
sothatitcanberestedandservedraretomedium-rare.”1 small head radicchio
2 small red onions, cut
into wedges
8 figs, sliced or quartered
Extra-virgin olive oil,
for drizzling
Balsamic vinegar
(optional), to serve
100 gm (1 cup) walnuts
¼ bunch mint, leaves
picked, to serve
MAPLE VINAIGRETTE
1 tbsp raspberry vinegar
(or to taste; see note)
1½ tsp maple syrup
60 ml (¼ cup) extra-virgin
olive oil1 Preheat oven to 150°C. For
vinaigrette, combine vinegar
and maple syrup and whisk
until smooth. Whisk in oil until
emulsified and season to taste.
2 Separate radicchio into
leaves and add into a bowl
with a few pinches of salt and
toss, then leave in a bowl until
slightly tender (30 minutes).
3 Season onion with a little
salt, drizzle with oil and roastFig salad with roast onions, walnuts
and radicchio SERVES 4
“When figs are at the height of their season, I don’t want to
do anything but leave them as they are,” says McEnearney.in a roasting pan lined with
baking paper until tender
(30 minutes).
4 To serve, toss radicchio
with a very small amount of
maple vinaigrette and scatter
on a serving plate. Toss onions
in vinaigrette and arrange over
radicchio. Scatter figs and
walnuts on top, spoon over
vinaigrette, top with mint and
season to taste.
Note To make raspberry vinegar
takes a week, but it’s worth it if
you have the time: place 250gm
bruised raspberries in a non-
reactive bowl (see cook’s notes
p176) and toss with 50gm caster
sugar, crushing raspberries with
a fork and stirring to dissolve
sugar. Pour in 250ml apple cider
vinegar and stir to combine.
Cover and leave to steep for
1 week, then strain through
muslin for 1 hour without forcing
pulp (reserve pulp for another
use such as peach Melba, see
recipe p71). Raspberry vinegar
will keep in a sealed bottle for
several months.66 GOURMET TRAVELLER