Fire and Flank is all about that street food vibe with a touch of restaurant quality. We wanted to bring fine dining techniques, to the casual outdoor scene.

Our star dish is the steak with cheesy garlic mash. Which won us the Best Main Dish award at the British Street Food Awards in 2021, just a couple of months after we first started trading, which was at forest feastival with the street food circus.

We prepare our flank steak using the sous vide technique at 57 degrees, this keeps it tender and produces a perfect medium rare cook, then we sear it on the griddle.

Usually we BBQ then sear with our trusty flame thrower. Unfortunately we can't bust out the fire at our Tiger Yard site but when we can it’s a real show stopper!

Our secret weapon – the chimichurri sauce. We can’t spill all the beans, but I’ll give you a little taste, red wine vinegar, garlic, chilli, oregano, parsley, and some other mouthwatering flavours.
We drizzle it on everything, and it takes our dishes to a whole new level.