Adam Perry-Lang has made his name as one of the world's top ‘barbecuers' through running what is often cited as "New York's best BBQ restaurant". He has now moved to the UK to educate the British on the art of barbecue and to show them it's not all about burgers and sausages, and is working closely with co-chef Jamie Oliver.
Four 1 1/2 inch-thick flat iron steaks
20 garlic cloves, peeled, halved, germ (germ refers to the young shoots in the centre of the clove) removed, and thinly sliced
1 tablespoon crushed hot red chilli pepper flakes
1 tablespoon of boiling water
2 tablespoons granulated sugar
½ cup dry red wine, preferably Cabernet Sauvignon
¼ cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup extra virgin olive oil
Seasoning blend (Spice Paste)
4 tablespoons mild chilli powder
2 tablespoons of garlic salt
2 tablespoons of coarsely ground fresh black pepper
¼ cup canola or vegetable oil
To make your own baste/compound butter:
Combine & Mix:
450g unsalted butter
2oz finely chopped flat leaf parsley
2 tablespoons finely chopped shallots
1 garlic clove, peeled, halved and grated
Zest of lemon, grated
2 teaspoons finely ground black pepper
2 teaspoons sea salt
1. Place the chilli pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the marinade ingredients including the flakes and the soaking water. Place the steaks in an extra-large re-sealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat all of the meat in the marinade. Refrigerate for at least 2 hours, but preferably up to 24.
2. Preheat all grates of well-oiled charcoal or gas grill to high
3. Combine all of the seasoning blend (spice paste) ingredients
4. Remove the steaks from the bag, letting any excess marinade run off into the bag. Lightly pat dry with paper towels. Generously season all steaks on both sides with the seasoning blend. Using your hands or a brush, evenly, but lightly, coat with oil
5. Place the steaks on the BBQ, decrease the heat to medium, keep the lid open, and do not move the steaks until they are well marked and lightly charred, about 2 minutes. Flip, keep the lid open, and repeat the second side, grilling 2 minutes. Flip again, and continue to cook with the lid down, opening to brush each steak with butter, using the herb bundle, toward the end of the cooking time, flipping, jockeying and stacking until you reach the desired doneness. Cook about 2 minutes per side for rare, about 3 minutes per side for medium-rare, about 4 minutes per side for medium, about 5 minutes for medium-well, and about 8 minutes per side for well done.
6. Spread some of the remaining butter on a cutting board using the herb brush. Cut the end of the herb brush off and finely chop. Combine with the butter on the board. Place the steaks on the board and let rest for at least 5 minutes.
7. Cut against the grain, on the diagonal, into ¼-inch slices. Season with salt and pepper