What a plate! This is definitely one of my new favourite recipes. Thin layers or “flakes” of charred, marbled beef, skewered and grilled over hot charcoal until smoky, crispy-edged, and melt-in-the-mouth tender. If you’ve never heard of a flake steak before, don’t worry - I hadn’t either until I saw a butcher preparing it online a few months back.
But with no real recipes floating around on the internet, I figured I would do things my way, serving these skewers with fluffy beef fat toasted pitta, some creamy garlic tahini and a fresh tomato salad that cuts through all the richness. The flavours in what I’m about to share are really something else.
This one is perfect for BBQ season, and you can prep these skewers well-ahead of time to deliver a totally delicious result. Simple, impressive and always refined.
As always, any questions, let me know in the comments or in the community chat. NF x
A few things to know before you start:
Meat: Well marbled beef is non-negotiable. Ribeye, sirloin or NY strip works great, but I’ll share some alternatives too. Bonus points for dry-aged beef.
Freeze before slicing: We want our slices of beef to be nice and even. Freezing really helps with this. I’ll explain what to do below.
Metal skewers: Throw out those wooden skewers. Opt for stainless steel. Stronger and more durable. You can reuse them too.
Baste: Beef or chicken fat is best - this will really amp up the flavour.
Cooking: a BBQ is preferred. The best part about this recipe is how the smoke gets all up in between the layers. Real char, real smoke, real flavour.
Prep your sides: The salad and sauces can sit in the fridge whilst you focus on the grill.
Serves: 4
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