Flat Iron Steak comes from the shoulder of animal and is known for its rich flavour and tenderness.
Ingredients
For the Steak:
- 400 g flat iron steak (we used Arcadia Farms pre-packed)
- Extra virgin olive oil, for brushing
For the Salsa Verde (makes approx. 300 ml):
- ½ bunch flat-leaf parsley, leaves picked
- ½ bunch mint, leaves picked
- ½ bunch coriander (both stems and leaves)
- 1 garlic clove
- 4 anchovy fillets
- 150 ml extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp salted capers, rinsed and roughly chopped
- Finely grated zest of ½ lemon
Method
1. Prepare the Salsa Verde:
- Add parsley, mint, coriander, garlic, and anchovies to a food processor.
- Blitz until finely chopped.
- With the motor running, gradually pour in the olive oil until the mixture is combined but still has some texture.
- Stir in the lemon juice, capers, and lemon zest. Adjust seasoning if needed. Set aside.
2. Cook the Steak:
- Bring the steak to room temperature.
- Just before cooking, brush with olive oil and season generously with freshly ground black pepper and salt.
Beef loves pepper, so don’t be shy—use it generously to form a crust. Avoid seasoning too early, as it can draw moisture out of the meat.
- Heat a grill pan or barbecue over high heat.
- Cook the steak for about 2–3 minutes per side for medium-rare (adjust to your liking).
- Let the steak rest for 5 minutes before slicing against the grain.
3. To Serve:
Slice the steak and serve with generous spoonfuls of salsa verde on top or on the side.
Note:
The herb mix in the salsa verde is flexible—adjust to your taste and how well your herb garden is growing! Not everyone loves coriander - it can easily be swapped for fresh basil.
