Australian Butchers' Guild
- Meat Beef
- Cut Flank
Succulent BBQ beef. Ideal to slice into your summer salad.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Flank Steak, Tri-Tip or Oyster Blade. | 600g | 2.4kg | 6kg | |
| Soy Sauce | Japanese | 100g | 400g | 1kg |
| Olive Oil | 20g | 80g | 200g | |
| Garlic | Crushed | 20g | 80g | 200g |
| Black Pepper | Cracked | 5g | 20g | 50g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Score beef in criss cross pattern 30mm apart, 5mm deep. Place in a deep tray.
2. Combine soy, oil, garlic and pepper. Pour over beef. Cover and chill for several hours.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat char grill BBQ on high heat. Cook beef for 8 minutes on each side or until beef is well browned and is slightly resistant to the pressure from tongs.
2. Remove to a warmed plate, cover loosely with foil and rest for 10 minutes.
3. Carve into thin slices against the grain.
SERVING SUGGESTION
Serve sliced on a board with salad.
