Photo by Zakari Kha
Servings: 2
Prep time: 15 minutes
Total time: 3 hoursIngredientsapple wood chips
1 beef flank
250 grams minced dry aged beef fat
1 lemon
4 shallots, finely diced
1 cup parsley leaves, finely chopped
kosher salt and freshly ground black pepper, to taste
olive oil
fresh lemon juiceDirections1. For the beef fat dressing: Light a barbecue. Put the beef fat into a metal container or roasting dish and place into the barbecue. Put a couple of handfuls of apple chips into a separate roasting dish. Place a couple of pieces of burning charcoal onto the chips and give it a blow to make sure the chips are smoldering and producing smoke. Check the coals and chips are still burning from time to time by giving a little blow or adding more chips. Close the barbecue and smoke the fat for 1 to 2 hours. If the fat has rendered, have a little taste to see the degree of smokiness; it should be slightly smoky. If the fat has not rendered, place into a pot and melt it. Strain and discard any pieces of meat and put the fat to the side and keep warm. If it cools it will solidify, simply warm again to liquify.2. For beef flank: Load up the barbecue with charcoal. Once all the coals are lit, season the flank with plenty of salt and a drizzle of olive oil, and place on the barbecue. Cook, turning the flank continually, until the desired degree of doneness is achieved. Put the flank to the side to rest and season with plenty of cracked pepper before carving.3. Reheat the beef fat until hot but not sizzling. Stir in the parsley, shallots, lemon juice, salt, and pepper and serve with the flank.From How-To: Make a Beef Flank with Smoked Beef Fat Vinaigrette With Luke Powell
Prep time: 15 minutes
Total time: 3 hoursIngredientsapple wood chips
1 beef flank
250 grams minced dry aged beef fat
1 lemon
4 shallots, finely diced
1 cup parsley leaves, finely chopped
kosher salt and freshly ground black pepper, to taste
olive oil
fresh lemon juiceDirections1. For the beef fat dressing: Light a barbecue. Put the beef fat into a metal container or roasting dish and place into the barbecue. Put a couple of handfuls of apple chips into a separate roasting dish. Place a couple of pieces of burning charcoal onto the chips and give it a blow to make sure the chips are smoldering and producing smoke. Check the coals and chips are still burning from time to time by giving a little blow or adding more chips. Close the barbecue and smoke the fat for 1 to 2 hours. If the fat has rendered, have a little taste to see the degree of smokiness; it should be slightly smoky. If the fat has not rendered, place into a pot and melt it. Strain and discard any pieces of meat and put the fat to the side and keep warm. If it cools it will solidify, simply warm again to liquify.2. For beef flank: Load up the barbecue with charcoal. Once all the coals are lit, season the flank with plenty of salt and a drizzle of olive oil, and place on the barbecue. Cook, turning the flank continually, until the desired degree of doneness is achieved. Put the flank to the side to rest and season with plenty of cracked pepper before carving.3. Reheat the beef fat until hot but not sizzling. Stir in the parsley, shallots, lemon juice, salt, and pepper and serve with the flank.From How-To: Make a Beef Flank with Smoked Beef Fat Vinaigrette With Luke Powell