Grilled Flank with Chili Glaze and Chili Salt
Tender, flavour-packed flank steak, gently brined to enhance its natural succulence, slow-cooked sous vide for perfect even doneness, then finished on a hot grill to achieve a beautifully caramelised crust. Served with a zingy chili and lime glaze and finished with a fragrant homemade chili salt, this dish balances smokiness, heat, and citrus freshness for a bold yet refined experience.
INGREDIENTS
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For the brine
600ml water + 200g ice
45g salt
20g honey
10g brown sugar
1 head of garlic, halved and peeled
2 bay leaves
4g black peppercorns
6 cloves
8g thyme
5g sage
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For the marinade
50ml olive oil
2g chopped rosemary
2g chopped thyme
2 cloves garlic, finely chopped
3 strips lemon peel
2g salt
4g crushed black pepper
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For the chili salt
100g Maldon salt
2g dried chili flakes
3g smoked paprika
1.5g cayenne
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For the chili & lime glaze
Juice & zest of 3 limes
½ red pepper, finely diced
1.5 red chili, finely diced
50g caster sugar
50g white wine vinegar
1g salt
Method
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Brine the beef
Combine all brine ingredients in a saucepan, bring to a simmer, then remove from heat.
Add ice to cool and refrigerate.
Submerge the flank steak in the brine for 8 hours.
Remove and air dry in the fridge for at least ½ a day.
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Prepare the marinade
Blend olive oil, herbs, garlic, lemon peel, salt, and black pepper.
Place 50g of marinade in each sous vide bag with the beef.
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Cook the flank steak
Sous vide: cook at 58°C for 6 hours.
Refresh in iced water for 10–15 minutes, then remove from the bag when ready to serve.
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Finish at home
Rub the beef with vegetable oil and season.
Grill over high heat for 4–6 minutes per side, turning 3–4 times until caramelized.
Rest for 3–4 minutes before slicing.
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Make chili salt
Combine Maldon salt, chili flakes, smoked paprika, and cayenne in a food processor and pulse until mixed.
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Make chili & lime glaze
Combine all glaze ingredients in a pan and simmer slowly until jam-like.
Brush over the beef while grilling for a caramelized finish.
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Serve
Slice the beef and finish with chili salt. Drizzle or brush with chili & lime glaze as desired.