Red Wine and Maple Flank with Chimmi Beans

Ingredients

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Method

1. Heat up your barbecue over a medium–high heat (I am using charcoal in this recipe, but perfect for a gas barbecue or even if you have a griddle pan inside). While the barbecue is heating, marinade the steak in a shallow dish covering with wine, maple, spices, sea salt and oil.
2. Use your hands to get it mixed and coating the steak well. You can do this ahead of time, and keep in the fridge until ready to cook.
3. Cook the steak to your liking, for a cut like flank I light to have it cooked medium rare, even closer to the rare side of things. Turn the steak frequently to ensure even cooking and a nice char all over (that’s why you want the high heat). Remove from the barbecue and allow it to rest for 5 minutes or so.
4. While the steak is resting, toss together the bean salad - simply grab a large bowl and give it all a good toss. Again, this can be made ahead of time as it will hold well.
5. To serve, slice the flank steak in 1cm thick pieces and then serve to a large platter on top of a bed of the chimi beans. A great sharing dish that is the perfect addition to your summer barbecue table. Serve with a glass of the shiraz, if its hot, I don't mind this wine slightly chilled.