Beef flat iron steaks are cooked with fresh rosemary or thyme leaves and served with a delicious olive tapenade made with olives, garlic, anchovies, lemon juice and sun-dried tomatoes. Perfect cooked on the BBQ or under the grill.
Ingredients:
Serves 4
Difficulty Rating:**
Prep Time: 15 mins
Total Time: 25 mins
Instructions:
To prepare the tapenade; place the olives, garlic, anchovy, capers, thyme and tomatoes and lemon juice in a processor or blender and process for 1-2 minutes to form a rough paste.
Place the steaks on a chopping board, season and sprinkle with the herbs on and oil on both sides.
Cook on the steaks on a prepared barbecue or under a preheated moderate grill according to your preference (Rare -2 minutes on each side, Medium Rare - 3-4 minutes on each side, Medium - 5-7 minutes on each side). Cover with foil and leave to rest for 5-10 minutes.
Serve the steaks with the tapenade and chunky chips.
Tips:
Flat iron steak is best when cooked to either medium rare or medium. Resting time is crucial. If preferred, replace the flat iron steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the following timings: (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side
Beef Recipe from Simply Beef and Lamb
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