How-To: Make a Beef Flank with Smoked Beef Fat Vinaigrette With Luke Powell

Luke Powell, founder of LP’s Quality Meats, shows us how make a beef flank with smoked beef fat vinaigrette
October 19, 2016, 12:00am

Luke Powell is a master of smoked, cold-cut, and pressed meat. With amazing hatted kitchen techniques in meat, he has set up a cool and casual dining vibe at his Sydney restaurant LP's Quality Meats. In this episode of How-To, he shows us how to make a beef flank with smoked beef fat vinaigrette.

Season 3 Episode 37 of How-To. Watch more