1 whole flat iron steak
4 large beetroots
2 tablespoons olive oil (plus extra for drizzling)
1 ½ cups balsamic vinegar
1/2 cup pistachio kernels (finely chopped)
1/2 cup Italian flat-leaf parsley (finely chopped)
Zest of one orange
Salt to taste
Freshly cracked black pepper
Peel the beetroots and slice into discs about 1cm thick.
Lay the beetroots in a shallow dish, season with salt then add the olive oil, balsamic vinegar and half the orange zest. Mix to make sure all the slices are coated, then cover and place in the fridge to marinade for an hour.
Light a grill (preferably charcoal for added flavour) to medium-high heat.
Prepare the steak by patting it dry with a paper towel, then season liberally with salt.
Place onto the preheated grill over the hottest part. Cook for 2-4 minutes per side. Continue to cook, flipping every few minutes, until a nice colour has developed and the steak reaches an internal temperature of 58°C. This will take approximately 10-15 minutes, or grill until it reaches your preferred degree of doneness. The flat iron is best served at medium rare.
Remove the steak from the grill and loosely cover with foil. Rest for 10 minutes.
While the steak is resting, remove the beetroot slices from the balsamic marinade and brush with oil. Place the slices oil side down on the hot grill. Cook for 5 minutes, brushing the other side with oil before flipping and cooking for a further 5 minutes. If the beetroot is not yet tender enough, cook for a further 2 minutes on each side. Check to ensure the pieces are not burning and turn if they are getting too charred.
Slice the steak against the grain and arrange on a plate. Layer the beetroot next to the steak and top with parsley, remaining orange zest, pistachios, a drizzle of olive oil, freshly cracked black pepper and additional salt if required.
This recipe comes from Jess Pryles and Australian Beef.