A seriously underrated cut of beef...
Serves 4
30 minutes
Ingredients
Flat Iron Steak 600g
Paprika
Parsley Large bunch
Basil Large bunch
Oregano Large bunch (1 tbsp dried as alternative)
Sugar 1 tbsp
Red Wine Vinegar 1 1/2 tbsp
Lime juice 1/2 tbsp
Chilli flakes 2 tsp
Olive oil
Butter tbsp
method
Take the steak out of the fridge and all to come up to room temperature.
Drizzle each side of the steaks with olive oil, then season generously with salt, pepper and a sprinkling of paprika.
In a food processor place the parsley, basil, oregano, sugar, vinegar, lime juice, chilli flakes and a tablespoon of olive oil.
Pulse until it has formed a paste, if it is too dry add some more olive oil.
Season the sauce with salt and pepper and leave to one side.
Heat a touch of oil in a heavy bottomed frying pan over high heat.
Once up to high temperature, lay the steaks in the pan.
Cook for 1 minute on each side before flipping.
For medium, cook for 3 minutes on each side, flipping every minute (so 6 minutes cooking time in all).
After 4 minutes add the butter to the pan, and baste the steaks with it.
Once finished cooking, transfer the steaks to a board to rest under tin foil for 10 minutes.
Slice the steaks perpendicular to the grain of the muscle. This is incredibly important and ensures the steaks are tender in the mouth and not tough.
Serve the steak slices with the chimichurri.
Eat and enjoy!
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