This is a lovely recipe featuring flat iron steak cooked under the grill or on barbecue, then topped with a combination of chopped char grilled peppers finely chopped olives, fresh thyme and a squeeze of lemon. Perfect for warmer weather alfresco eating.
Ingredients For Flat Iron Steak
2 x 175g flat iron steaks from Morley Butchers
Salt and freshly milled black pepper
sprigs fresh thyme, roughly chopped
10ml/2tsp rapeseed or olive oil
For the Chargrilled Sweet Pepper Relish
25g kalamata black olives, stoned and drained
75g chargrilled peppers in oil, drained
2 sprigs fresh thyme leaves
Juice of ½ lemon
Cooking Method For Flat Iron Steak
Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature. Also remember to light your BBQ early if you are using charcoal. Allow the coals to become white all over – which will give you a strong but even heat.
To prepare the sweet pepper relish; place the olives, peppers, half the thyme and lemon juice in a blender or processor and blend briefly to form a rough paste.
Place the steaks on a chopping board, oil on both sides, season well and sprinkle with the remaining herbs.
Cook the steaks under a preheated moderate grill or on a prepared barbecue for:
- Rare: 2 minutes on each side,
- Medium Rare: 3-4 minutes on each side
- Well Done: 5-7 minutes on each side
Flat iron steak is best when cooked to either medium rare or medium. Always cover with foil and rest for 5-10 minutes before serving.
Spoon over the relish, cover with foil and leave to rest. Serve the steaks with some sautéed new potatoes and salad leaves.
This relish will work well with all types of steak you can check our beef cuts guide here >>
This recipe comes from simply beef and lamb pay them a visit for more meaty recipes