Butcher Richard Gunner recommends beefing up your barbecue this summer with different meat options | Messenger -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_sma

There is nothing more screaming barbecue season than summer vacation.
Here, SA's meat man, butcher Richard Gunner, shares his tips on strengthening the barbecue by using the meat options you don't usually consider.
Best steak in Adelaide: this is the 25 top steaks we 've picked from the city and the suburbs. Source sa: there is a variety of food, wine and daily necessities on your website and it is BBQ season like summer vacation
Here, SA's meat man, butcher Richard Gunner, shares his tips on strengthening the barbecue by using the meat options you don't usually consider.
Richard's top five steak packages include: skirt1.
The skirt is the most popular cut in South America.
"The best way to cook these cuts can be described as slow barbecues, while charcoal is the best way to get the most flavor," Richard said . ".
He suggested taking some time, roasting until medium cooked, then cutting pieces on the grain and making a skirt steak.
Crosscutting grain means crosscutting individual shredded meat that extends vertically along a steak that is not parallel to the steak.
"The skirt is probably the toughest --
The steak selection is well known, but definitely makes up for the extra taste, "said Richard.
He suggested eating it with chopped tomato and pepper salad and homemade chimichurri.
Or try a skirt steak in a South American restaurant
La Boca restaurant in City Stamford square. FLANK2.
The side is also known as the French bavette.
The flank is a thin cut that is once again suitable for slow grilling, preferably medium rare or rare.
"When you think of French cooking, you think of butter, but there are recipes that use bavette or flank that are not too heavy on French staples," Richard said . ".
"Before scraping off the mixture, seasoning and grilled steak, try to marinate the flank with olive oil and chopped scallions.
Of course, the French may melt a little butter in the pan, add a little red wine and a bunch of herbs to make the sauce and pour it on the sliced steak, but this is completely optional
"The Unified Latino Cocina of the Runde Mall uses grilled flank steaks in soft corn tortillas, paired with Mexican chili puree, lettuce, cabbage salad, and salsa verde. ONGLET3.
Onglet or hang.
Richard, known in the United States as a hanger and in France as an onglet, said the cut was also called a butcher cut, "because it was so good ".
"It does require some minor adjustments in cooking, not a steak that is suitable for cooking at a medium level.
"This steak is best for those who like rare to medium rare steak," he said . ".
This cut is best cooked fast and hot, taking a long rest and letting the juice settle down.
"You should put it on the grill as long as you can," he said . ".
Taste rack steak at the Hereford steakhouse on Hart Street. FLAT IRON4.
Flat Iron is also known as feather steak in Britain.
"Its source is a surprise for many because it was discovered through some skilled slaughter of oyster blades," Richard said . ".
"Once all the silver skins and grinding plates are removed from the oyster blade, it shows delicious, soft, and usually good --
Better quality marble steak than Scottish fillets.
"Flat Iron is the best cooked in the past rare, close to medium cooked.
Andre's ducina's Andre Ursini has an iconic 400g flat iron steak "tagliata" on the menu, which is baked, sliced and paired with baked potatoes,RUMP5.
Rump is a versatile, lean, unique cut with a unique flavor, perfect for cooking on a hot barbecue or baking sheet, and ideal for salads.
"Remember to season before cooking and have a good rest after doing it," Richard said . ".
"Don't cut the steak until it's rested or the juice runs out and destroys the salad.
Try the beef mango salad.
Hot Beef with pasta, pumpkin and green beans, and hot beef salad with grapes and goat milk. CaptionShh . . .
The secret of the amazing steak, which will allow your guests to ask for more steak.
"Grab a bunch of fresh herbs like mayoram, although any fresh herbs will work, hit them with your hand and tear them off," he said . ".
Season the steak with salt, herbs and olive oil and marinate the meat for an hour before cooking.
Bake 2 or 2 pieces on each side of the steak.
Up to 5 minutes.
Transfer the steak to a warm place to rest for at least 4 minutes.
CHILLICHILLI makes sauce.
Chimichurri is an uncooked Argentine sauce for barbecue.
Richard says this is an ideal accompaniment to any steak and shares his recipe here: 1 cup (packed firmly) flat
Leaf parsley12ml (cup) olive oil 125 (cup) red wine and vinegar cup (loose package) coriand3 garlic clove, chopped 1 teaspoon dried chili powder mixed everything together, make a thick paste and rub it with dry spices in seasoned dry spices rubber iron steak.
There are endless options, but try to rub your iron in the mixture below for an hour: 2 tbsp chili powder 2 tbsp packed brown sugar 1 tbsp ground cumin2 teaspoon chopped garlic2 teaspoon apple wine vinegar 1 teaspoon Worcester County sauce to 1 teaspoon chili initially