
Morning Glory Flank Steak
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, wok
Ingredients
• 1 flank steak (approx. 800 g–1 kg)
• 1 bunch of water spinach (Morning Glory from the Asian Shop), approx. 8 stalks
• 1 broccoli, approx. 250 g
• 3 spring onions
• 150 ml beef broth
• 600 g small, waxy potatoes (e.g. new potatoes)
• 3 tablespoons clarified butter or ghee
• Peanut oil (peanut oil has a high smoke point and is therefore ideal for woking)
• 3 tbsp hoisin sauce
• 1 tbsp Sriracha sauce, more to taste
• Spicy Wildfire Mayo, amount to taste
• Wildfire BBQ Rub “It’s no Magic”
• Pea sprouts as desired
For the Spicy Wildfire Mayo:
• 8 tbsp Kewpie mayonnaise (Japanese mayonnaise from the Asian shop; alternatively mix 1 dash of rice wine vinegar into any mayonnaise)
• ½ tbsp Sriracha chili sauce
• 1 tbsp miso paste
• ½ garlic clove, finely chopped
• 1 pinch of turmeric
• 1 pinch of green chili powder (e.g. jalapeño powder)
For the Wildfire BBQ Rub “It’s no Magic”:
• 8 tbsp salt flakes
• 2 tablespoons granulated garlic
• 2 tablespoons green fennel seeds (briefly roasted in a pan without fat)
• 2 tsp Nigella (black cumin seeds from the oriental/Turkish shop)
• 2 tbsp coconut blossom sugar
• 1 pinch of star anise, freshly ground
• 1 teaspoon of organic lime zest
• 1 tbsp dried parsley
• 1 tsp lemon thyme
• 1 teaspoon dried oregano
• ½ tsp ginger powder
• 1 tsp dried shiitake mushrooms, finely ground
• 1 pinch of cayenne pepper
preparation
➊ First mix the mayo and the rub, then set both aside.
Wash and dry the potatoes, prepare the grill for indirect grilling and heat it to 180 °C. Put the potatoes in a cast iron pan or fireproof dish, place them on the grill and close the grill lid. After 15 minutes, add 2 tablespoons of ghee and toss a little or turn the potatoes. Toss them occasionally and add more ghee if necessary. The potatoes should get a little shine and roasted aromas.
➋ After 35 minutes, pour 1 heaped tablespoon of Wildfire BBQ Rub “It’s no Magic” over the potatoes and finish cooking (total cooking time about 40-50 minutes, you can prepare the potatoes some time in advance and set them aside).
➌ Prepare the grill for direct grilling and heat it to 200 °C. The bed of embers should be the same size as the diameter of the wok - use the appropriate attachments depending on the grill model and wok, or alternatively place the wok directly on the grill grate or the side burner.
➍ Trim the flank steak and cut into strips about 6 mm thick and 4-5 cm long. Break the broccoli into smaller florets and remove the thick stalk. "Shave" 2-3 of the florets with a sharp knife, ie cut the fine florets very thinly from the surface and put to one side. These will later be sprinkled over the finished dish.
➎ Divide the water spinach into stems and leaves, cut the stems into pieces about 2 cm long. Cut the spring onions into fine rings.
➏ Heat the wok in the grill, add a little peanut oil and gradually add the flank steak, broccoli, water spinach and spring onions and fry at a very high temperature, turning constantly. Then add the potatoes. When everything has taken on some color, add about 3 tablespoons of Wildfire BBQ rub "It's no Magic", 1 tablespoon of Sriracha and the Hoisin sauce and continue to stir in the wok until the ingredients start to caramelize. Now deglaze with the beef stock and briefly reduce the liquid.
➐ Serve the dish on a plate with pea sprouts, the broccoli shavings, the spicy wildfire mayo and Sriracha to taste.
Thomas Eriksson-Fröhlich: "The wok on the grill - like here with the Kamado - is great fun. Especially since there are no limits and the grill is also used in the traditional sense and techniques can be combined. This way you can find the most wonderful and unusual combinations that are not exactly typical for the wok. Such as wok sandwiches or ingredients such as mini baked potatoes in the wok. Or you can use the wok like a steak/plancha plate. There are no limits - personal taste and creativity are what counts."
R ecipe by Thomas Eriksson-Fröhlich
Thomas Eriksson is touring under the name “Flaming Pig BBQ”
Happily traveling all over Europe to share his knowledge about grilling and barbecue and to inspire people.
Recipe from FIRE&FOOD issue 02/2023