Chefs are embracing this top-value, flavour-packed ''forgotten cut''. Here's how you can too.
1kg flank steak (bavette), trimmed
1 tbsp olive oil
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp dried oregano
2 tsp garlic powder
1 tbsp dark brown sugar
1 tbsp sea salt
1 tsp coarsely ground black pepper
1. Mix the spice rub ingredients together.
2. Coat the steak on both sides with olive oil, rubbing it in well. Coat with the spices, rubbing them in well. Set aside for one hour or more, before cooking.
3. Heat the barbecue or a cast-iron grill pan to hot, then lightly oil. Grill the steak for 3½ to four minutes on each side*, or until charred outside and medium-rare inside. Transfer to a warm plate and rest for five minutes. Finely slice across the grain, and serve with your favourite sauce or relish.
Flank steak (also known as inner skirt, outer skirt, and hanger steak) is a fibrous cut that nevertheless yields great flavour and a satisfying chew. The trick is to keep the cooking simple, add flavour with a spice rub, and don't cook beyond medium rare; to serve, slice across the grain. When buying, ask your butcher to trim the steak of any outer membrane. Serve with mustard, salsa verde or chimichurri.
* This recipe originally instructed cooks to grill the steak on either side. This has been corrected.