Chef Andrew Cho Baharat rubbed Aussie grassfed flank steak

  • Prep time 0Min
  • Cook time 10Min
  • Technique
  • Meat Beef
  • Cut Flank
  • Serves 6

Baharat is a middle-eastern spice blend featuring (among others) coriander, cardamom and cloves that's often used with lamb. Here Chef Andrew Cho rubs it on grassfed flank steak along with harissa paste for a deeply flavored, fragrant and spicy grilled steak.


Portion size: 4-6 oz. of steak
Alternate cuts: Grassfed skirt steak

2 pounds Australian grassfed flank steak
½ cup Bahart seasoning
¼ cup harissa paste
1 tbsp fresh rosemary
2 tbsp fresh thyme
1 tbsp lemon juice

Slow cooked lentils as desired
Fennel salad as desired
Micro edible flowers as desired


For the lamb: Preheat grill over MEDIUM-HIGH heat. In a large bowl combine the baharat, harissa, rosemary, thyme and lemon juice. Rub over the flank steak and grill to 125 degrees F about 10 minutes. Allow steak to rest for 10 minutes before slicing.

To serve: Place sliced steak over the slow cooked lentils, then garnish with the fennel salad and micro flowers.