Falda de ternera de Mike McEnearney con romero, alcaparras y pimienta de Sichuan

Ingredientes

• 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 (1/4 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

Preparación

1. 1

   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.

2. 2

   2.: For Sichuan salt and pepper, dry-roast ingredients in a saucepan over low heat until fragrant (3 minutes). Blend in a spice grinder or with a mortar and pestle until coarse or desired texture. Sichuan salt and pepper will keep in an airtight jar for up to 2 weeks.

3. 3

   3.: Brush flank with a little rosemary vinaigrette, season to taste with Sichuan salt and pepper. Grill flank on barbecue or in a griddle pan over high heat until cooked to your liking (4-5 minutes on each side for medium-rare; If the flank is very thin, cook for less time on each side), then rest (10 minutes).

4. 4

   4.: To serve, slice flank in thin slices, spoon over vinaigrette and scatter with a pinch of Sichuan salt and pepper and chives, shiso and capers. Serve on a board in the middle of the table for guests to help themselves.