Beef Flat Iron with Smoked Chipotle Butter & Chips
Vegetable oil, for deep frying
1.75kg Kestral potatoes, peeled
4 x 200g beef flat iron steaks
Steamed green beans and broccolini, to serve
Smoked Chipotle Butter
125g butter, softened
2 chipotle chillies in adobo sauce, seeds removed and finely chopped
1 tbsp lime juice
2 tbsp coriander leaves, finely chopped
1 clove garlic, crushed garlic
1 tsp ground cumin
1 tsp sea salt
To make chipotle butter, place all ingredients in a small food processor. Process until smooth.
Trim off all four sides of the potato. Cut potato into 2cm thick batons. Place between sheets of paper towel to remove any moisture. Heat oil in a large saucepan over a medium heat to 160˚C. Saucepan should not be more than half full. Gradually add potatoes. Cook for 8 to 10 minutes, or until tender. Remove, using a slotted spoon; place on a baking tray lined with paper towel.
Heat a large barbecue grill plate or chargrill to a high heat. Toss beef in 1 tablespoon oil. Season with salt and pepper. Cook for 2 to 3 minutes each side for medium-rare. Rest for 5 minutes before slicing.
Meanwhile, reheat oil. Return chips to pan for 1 to 2 minutes, or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Top beef with chipotle butter. Serve with chips and steamed vegetables.