Char grilled flat iron Steak, Beetroot, Mustard and Cress

An exclusive recipe by Mark Wong, Coppersmith Hotel - This is a cracking autumn dish using undoubtedly some of the best, most accessible beef Australia has to offer. The combination of the mustard and beetroot works incredibly well with the charred flavours of the flat iron cut.

Char grilled Cape grim flat iron, beetroot, mustard and cress
Serves 4 People

Method

Combine the black and white pepper and lightly oil and marinate the flat iron steaks for 2 – 3 hours

Slowly poach the baby red and gold beetroots separately in lightly salted water. Refresh, peel and set aside.

Boil large red beetroots until softened, drain and peel. Place in blender and blend until smooth. Add the sherry vinegar to taste and a touch of sugar to balance the vinegar. Lightly season and set aside.

 

Peel the potato and square off the sides and cut thin wafers on a mandolin or by hand. Lightly dust in flour and fry in oil at around 150*c until crisp and golden, dry on paper towel lightly salt and set aside.

 

Brush a small amount of the pepper off the steaks and lightly salt before placing them on a smoking hot grill.

Grill hard for approx 2 – 3 minutes on each side depending upon thickness to medium rare and give the steaks a good amount of time to rest, minimum 5 minutes.

 

On the plate place combinations of beetroot puree and mustard together. Halve baby beetroots and scatter on the plate.

Carve the flat iron steaks thinly across the grain and soak up any excess blood before plating.

Lightly dress the watercress with olive oil and salt and lay on top of the beef.

Place 2 – 3 potato wafers over the beef to garnish.

 

Ingredients

  • 1 x kg cape grim flat iron (cut into 4 x 250 gm portions)
  • 1 x bunch baby red beetroots
  • 1 x bunch baby gold beetroots
  • 2 x large red beetroot
  • 4 - 5 tbsps good quality hot English mustard
  • 15g x g cracked black pepper
  • 15g x g cracked white pepper
  • 2 x tbsp sherry vinegar
  • 1 x nicola potato
  • Pinch sugar
  • Watercress to garnish
  • Olive oil to marinate and dress
  • Cottonseed/veg oil to fry potato garnish

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