
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Do not underestimate the awesome results when pastry and meat is combined. I mean, just take a look at these sausage rolls. Or these meat pies. Need more proof? This savory strudel should have you easily convinced. Plus you know what else? It looks damn pretty on a plate.
And so to the filling. Technically, this is a fruit chutney. Apparently a lot of folks are turned off by the word chutney, both because it’s awkward sounding and they don’t quite know what it is. Allow me to tell ya. A chutney is a savory fruit based relish. This particular chutney is made up primarily of cranberries and red onion, and is spiked with a host of interesting spices like caraway seeds and cinnamon. The end result is a wonderfully complex sweet’n’savory spiced paste that is a perfect pairing to the venison.
Since venison can tend to be a little dry too, the liquid level of the chutney works well to keep things moist, while the thin, crisp sheets of phyllo deliver a fantastic crunch. And don’t worry if you’re not convinced on using venison – you can substitute with lamb or beef.
You can also cook this strudel in an oven, or in a grill using indirect heat.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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