Mimosa Rwm Flank Steak
Ingredients
750g flank steak
120ml Mimosa Rwm (extra 50ml for flambé and 50ml for chef!)
60ml low-sodium soy sauce
2 tbsp soft light brown sugar
Juice of 1-2 limes (charred optional)
Angus & Oink Moo-mami rub (enough to cover the meat liberally)
Method
1. Prick the steak with a fork to allow the marinade to seep in.
2. Place the steak into a plastic zip-lock bag with soy sauce, brown sugar, rum and lime juice.
3. Refrigerate for a couple of hours. Light your grill and get it up to a hot temperature. (I used the Primo Ceramic)
4. Take out your marinated steak, cover with A&O rub, both front and back, not forgetting the ends and sides.
5. Put steak onto the hot grill and keep moving around to build up that crust. Hot and fast is what we want here. I went for internal temperature of 54-56°C. Flambé with the extra splash of rum.
6. Rest and then serve immediately.
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Method
1. Prick the steak with a fork to allow the marinade to seep in.
2. Place the steak into a plastic zip-lock bag with soy sauce, brown sugar, rum and lime juice.
3. Refrigerate for a couple of hours. Light your grill and get it up to a hot temperature. (I used the Primo Ceramic)
4. Take out your marinated steak, cover with A&O rub, both front and back, not forgetting the ends and sides.
5. Put steak onto the hot grill and keep moving around to build up that crust. Hot and fast is what we want here. I went for internal temperature of 54-56°C. Flambé with the extra splash of rum.
6. Rest and then serve immediately.
