Chargrilled flat iron beef with Tossed Asian Style Vegetables
This cut of beef is becoming very popular and I love it, make sure to trim it if there is a membrane on the outside of it but once cooked and cut across the grain is a delicious piece of meat and easy and quick to prepare. This was a real crown pleaser so I hope the cut doesnt get too expensive as it’s popularity grows!
Chargrilled flat iron beef with Tossed Asian Greens
4 flat iron beef steaks
2 cloves of garlic peeled chopped and mashed
salt and pepper
Trim the flat irons
Chop and mash the garlic, add salt and pepper with few glugs of rapeseed oil
Cover the beef with the marinade and leave for a few hours for the flavour to develop
Stir Fryed Asian Style Greens
1 Pak Choi cleaned and trimmed,
2 handfuls of Tender stem broccoli blanched for 3 minutes
1 handful baby corn blanched for 3 minutes
2 handful mangetout cleaned and trimmed
1 red pepper de-seeded and julienned
2 tbsp black sesame seed
4 tbsp rapeseed oil
1″ fresh ginger peeled and finely chopped
1 clove garlic
Dressing – Mix the following:-
2 tbsp sesame oil
2 tbsp olive oil
2 tsp soy sauce
Wipe off the heavy excess and cook the steaks on a hot griddle pan for few minutes each side – ideally this should be cooked rare at most medium rare.
Set aside to rest, meanwhile stir fry the vegetables by adding the oil to the hot wok and add the ginger and garlic and stir fry for a few minutes, toss in veg in the following order pepper, corn, broccoli mangetout and then the cabbage greens stir frying between each addition for a few minutes.
Pour over the dressing ingredients, toss over the sesame seeds, season and pour on to serving platter.
Carve the steaks and serve with the vegetables. Delicious 🙂