Hayden Quinn’s Flank Steak with Tomato & Fig Salad

Hayden Quinn’s Flank Steak with Tomato & Fig Salad




10 minutes


10 minutes


  • 500g Our Cow Flank Steak
  • Sea salt
  • 1kg mixed heirloom tomatoes, cut in large, random chunks
  • 2 tbs extra virgin olive oil
  • 1 tbs Tweed Real Food Bourbon Maple Splash Balsamic Vinegar
  • Sea salt and pepper, to taste
  • 150g Stracciatella cheese*
  • 350g figs, torn Handful of fresh basil leaves

* If you can’t find Stracciatella then you can use torn burrata or mozzarella cheese.


Step 1
Prep the steaks by bringing to room temperature and seasoning generously with sea salt. At this stage, preheat your Weber to high heat.

Step 2
Begin construction of the salad. Start by gently tossing the tomatoes through the olive oil, vinegar, sea salt and pepper. Set aside until ready to build the remainder of the salad.

Step 3
Once your BBQ is hot, cook the flank turning frequently until cooked to your liking (for me that would be medium rare). Remove from the heat and allow to rest for at least 7-10 minutes before slicing.

Step 4
Finish the salad by spooning the Stracciatella into a shallow serving bowl, top with tomato chunks and torn figs, dress with tomato balsamic liquor and garnish with basil leaves.

Step 5
Serve the sliced steak with the salad and enjoy.