So it’s nearly the first ‘proper’ weekend after the Christmas and New Year break… How is everybody feeling? Are you ready for another feast yet? If not, fear not, as this might just get you in the mood…
This recipe is a real weekend treat – Flat Iron steak with all the delicious gastro-pub style trimmings. Consider it a big, fat WELL DONE to you if you’ve been watching what you eat this week. It’s now time to treat yo’ self. This meal also really does make you feel as if you’ve just eaten out at your favourite pub or Italian eatery but for a fraction of the price too, which is even more brilliant in January of all months.
Flat Iron steak is also known as butlers’ steak or shoulder top blade roast. It’s from the top of the front leg of the animal (hence the name shoulder) and is packed full of flavour and marbled with a fair bit of fat. Make sure you ask your butcher to remove any excess fat or gristle so you can just get on with cooking and enjoy it.
I get mine from the Cheshire Smoke House (just outside Wilmslow) and at £5.99 for 400g that EASILY feeds two, this is such excellent value for money as well as downright delicious.
I cannot stress the importance of rest time in this recipe, so do not skip it and you should end up with something really tender, pink and juicy.
What you need:
- 400g Flat Iron steak (at room temperature before cooking)
- sea salt flakes
- black pepper
- chilli flakes
- 2 medium potatoes (I like Maris Piper)
- olive oil
- balsamic glaze (I use this one)
- half a punnet button mushrooms
- 1 tsp ghee
- 1 tsp garlic paste
- 1/2 tsp dried thyme
- half a pack of ready-to-eat rocket
- 15-20g freshly shaved Parmesan cheese
What to do:
Lightly rub both sides on the meat with olive oil then season generously with sea salt, freshly ground black pepper and chilli flakes. I find one pinch of chilli flakes per side of the steak gives enough ‘heat’ but if you like it fiery, add more.
Pre-heat your oven to 200 degrees.
Cut your potatoes into even sized wedges. Add to a large pan of salted, boiling water and par-cook for 8 minutes. Drain well in a colander and allow the moisture to evaporate from them. Transfer to a roasting tray and drizzle/toss with plenty of olive oil, then season well with sea salt and pepper. Cook in the oven for 30 mins – turning once to ensure they cook evenly.
Half the mushrooms and add to a small frying pan with the ghee, garlic paste and dried thyme. When the wedges have 15 mins cooking time remaining, turn on the heat beneath the mushrooms to the lowest setting. These will now cook slowly until everything else is ready. Keep and eye on them and stir/toss when necessary.
Heat a heavy-based griddle or frying pan read for the seasoned steak. When the pan is nice and hot, add the steak and cook for 2 mins on each side. And no more than that for a nice, rare and juicy steak.
Immediately remove the steak from the pan and wrap in tin foil to rest and keep warm for up to 10 mins (but at least 5 mins). This bit is the key to epic steak – so don’t skip it!
Arrange the rocket on each plate, sprinkle with Parmesan shavings and drizzle with the balsamic oil. Add the wedges and mushrooms to the plate and slice your steak diagonally with the sharpest knife you own.
Dig in & enjoy.