Hayden Quinn’s Red Wine & Maple Flank w/ Chimi Beans

Ingredients

Steak + Marinade

• 500g Our Cow Flank Steak
• 1 cup Laithwaites The Black Pig 'The Prize' McLaren Vale Shiraz
• 1/4 cup maple syrup
• 2 tsp whole cumin seeds
• 2 cloves garlic, crushed
• 1 tbs sea salt
• 2 tbs oil 

Chimi Beans

• 2 x cans canellini beans, rinsed and drained
• 1 cup parsley, finely chopped
• 1 cup coriander, finely chopped
• 2 long red chillis, finely diced
• 1 clove garlic, finely diced
• 1/2 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Sea salt and pepper, to taste

Method

Step 1. Heat your BBQ to a medium-high heat. While the BBQ is heating, marinade the steak in a shallow dish, covering with wine, maple, spices, sea salt and oil. Use your hands to get it mixed and coat the steak well. You can do this ahead of time and keep it in the fridge until ready to cook.

Step 2. Cook the steak to your liking. For a cut like flank, I like 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 BBQ and allow it to rest for 5 minutes or so.

Step 3. 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.

Step 4. To serve, slice the flank steak into 1cm thick pieces and then serve on a large platter on top of a bed of the chimi beans. A great sharing dish that is the perfect addition to your summer BBQ table.