2 cups Barker’s Professional Brewer's BBQ Sauce
3kg hanger steak (trimmed, membrane removed and cut in half lengthways)
In a mixing bowl, add the Barker’s Professional Brewer’s BBQ Sauce and steak. Toss to coat then whack a meat hook through each piece. Hang in the refrigerator overnight with a tray underneath to collect juices. Reserve the remaining sauce for basting.
To make the rosemary oil, strip 4 to 5 stems of rosemary, place the leaves into a liquidiser, add 1 cup of neutral flavoured oil and blitz until smooth.
Heat a grill until very hot then brush the grill with the rosemary oil. Baste steak with the reserved sauce, watching for flare ups - move to cooler parts of the grill to control the cooking process. Cook for 4 minutes on each side for medium rare. Important this cut isn’t overcooked or it will be tough.
Rest for 10 minutes prior to slicing.
Serves 20 portions