Here are 5 of the best cuts to BBQ, they should be cooked by searing them over hot direct heat and then placed on a warmer part of the grill to cook to the desired result.
To spice: Crushed mustard seeds, black peppercorns, dash of cayenne pepper, salt and sprinkle with some brown sugar. Dip and lightly coat the entire steak(s) with the olive oil (don’t drown them lightly coat them) and give them a dab in the mixed spice ensuring the steak is evenly spiced.
Wrap them in tinfoil, or cover in a bowl and allow them to stand as long as possible – the minimum amount of time is about 30 minutes. For the best flavor spice the day before, cover and let the steaks stand in the fridge overnight until they are ready to be cooked.
Baste with: Mix two tsp’s of Worcestershire sauce, 2 tsp’s Dijon mustard, 2 tsp’s of honey, salt, pepper and mixed herbs to flavor. Give the steaks a good coating of the sauce about 15 minutes before grilling.
To Grill: Seer the steaks at a direct heat to brown the outside then remove them to a lower heat to cook to the desired result.
Serve with: Baked potato, green salad and warm asparagus with Dijon mustard.
Flat Iron Steak
To spice: Salt, black pepper, garlic and mixed herbs. Rub the steak with a bit of olive oil just too lightly coat it. Roll the stead in the spice mix then put it into a ziplock freezer/fridge bag.
Baste with: 2 x tablespoons of olive oil, 2 x tablespoons of balsamic vinegar, 1-2 crushed fresh cloves of garlic, 1 x teaspoons of Dijon mustard (with the peppercorns is the best one), 2 tablespoons of Worcestershire sauce and 2 x tablespoons of brown sugar. Mix together and pour into the ziplock bag with the steak. Leave to baste for 30 min to 2 hours. The longer it bastes the better the taste it is preferable, if possible, to let it stand in the basting overnight.
To Grill: Seer the steaks at a direct heat to brown the outside for about 5 minutes then remove them to a lower heat to cook to the desired result or for another 5 minutes.
Serve with: Baked potato and green salad.