December 20, 2016

Nothing screams barbecue season like the summer holidays. In Adelaide Now’s December 14th article,  SA’s man of meat, butcher Richard Gunner, shares his tips to beef up your BBQ, using meat options you may not normally consider including Flat Iron Steak which is used in one of our most popular dishes at Andre’s Cucina.

See below some other recommendations:


SKIRT

1. Skirt is a favourite South American cut.

“The best way to cook these cuts could best be described as slow chargrilling and over charcoal is the best way to get maximum flavour,” Richard says.

He advises taking time, grilling to medium and slicing across the grain for skirt steak. Slicing across the grain means slicing across the individual strands of meat that run lengthwise along the steak not parallel to them.

“Skirt is probably the toughest of the lesser-known steak options but certainly makes up for it in extra flavour,” Richard says.

He recommends serving it with a chopped tomato and capsicum salad and homemade chimichurri. Or try skirt steak at the South American-inspired La Boca Restaurant at Stamford Plaza in the city.

 

FLANK

2. Flank is also known in France as bavette. Flank is a lean cut that once again suits slow chargrilling and is best enjoyed medium rare or rare.

“When you think of French cooking, you tend to think of butter but there are recipes out there using bavette or flank that are not too heavy on the French staple,” Richard says.

“Try marinating the flank in olive oil and chopped shallots before scraping off the mixture, seasoning and grilling the steak. Of course, the French might then melt a little butter in the pan with a dash of red wine and a bunch of herbs to make a sauce to pour over the sliced steak, but that’s entirely optional.”

United Latino Cocina in Rundle Mall uses grilled flank steak in a soft corn tortilla with chipotle puree, lettuce, cabbage slaw and salsa verde.

 

ONGLET

3. Onglet or hanger. Known as hanger in the US and onglet in France, Richard says this cut has also been called the butcher’s cut “because it’s just that good”.

“It does require some small tweaks in cooking and is not a steak that suits being cooked past medium. This one is best for those that like their steaks rare to medium rare,” he says.

This cut is best cooked fast and hot with a good, long rest to allow the juices to settle.

“You should be looking to rest it for nearly as long as it was on the hot grill,” he says.

Try hanger steak at Hereford Beefstouw steakhouse in Hutt St.

 

FLAT IRON

4. Flat iron is also known in the UK as feather steak.

“Its source is a surprise to many as it’s found through some skilled butchery of the oyster blade,” Richard says.

“Once all the silverskin and gristle is removed from an oyster blade it reveals a delicious, tender, often well-marbled steak that compares in quality to scotch fillet.”

Flat iron is best cooked past rare and close to medium to well done.

Andre Ursini from Andre’s Cucina has a signature 400g flat iron steak ‘tagliata’ on the menu which is grilled, sliced and served with roast potatoes, parmesan and balsamico.

 

RUMP

5. Rump is a versatile, lean and flavoursome cut, great to cook on a hot barbecue or grilling plate and ideal for salads.

“Remember to season before cooking and rest well when it’s done,” Richard says. “Don’t slice the steak until it is well rested or the juices will run and spoil your salads.”

Try beef and mango salad; warm beef with pasta, pumpkin and green bean or warm beef salad with grapes and feta.

 

To read more go to http://www.adelaidenow.com.au/messenger/east-hills/butcher-richard-gunner-recommends-beefing-up-your-barbecue-this-summer-with-different-meat-options/news-story/e2053e8f0509c42a0b166a78f0e79626