Flat-Iron Steaks with Masala Potato Salad & Coconut Chutney. This beautiful summer-inspired beef dish will soon become a family favourite.
1 pack Silver Fern Farms Beef
2 tbsp ground cumin seeds
2 tsp sea salt
2 tsp each of ground fennel seeds and garam masala
1/4 tsp chilli powder
Masala Potato Salad
250g new potatoes, cubed
1/4 cauliflower, cut into florets, steamed
1/2 large onion, sliced into rings
1 tbsp freshly grated ginger
1/2 green capsicum, sliced into rings
1 tbsp mustard oil
1/4 tsp each of ground coriander and turmeric
1/2 lemon, juice only
1/4 cup plain unsweetened yoghurt
1 green chilli, seeded and finely chopped
1/4 tsp brown mustard seeds
2 tsp chopped fresh coriander
1 tbsp canned lentils
1/2 cup grated fresh coconut or shredded dried coconut (soaked)
For the masala rub, mix all the spices together. Rub onto the flat-iron steaks. Leave to marinate for 15 minutes.
For the salad, wash potatoes and boil until just tender. Leave to drain. Blanch cauliflower florets; refresh in cold water. Cook onion, ginger and capsicum in mustard oil over a low heat until tender.
Stir in coriander, turmeric, potatoes and cauliflower. If the mixture is too dry add 1 or 2 tablespoons of water. Season to taste and add lemon juice.
Cover; leave to stand for 5 minutes before serving.
Heat a heavy-based frying pan or barbecue. Cook flat-iron steaks for 3 minutes each side. Remove and rest for 5 minutes.
While steaks are resting, make the coconut chutney by placing all the ingredients except coconut in a blender. Process the mixture to a paste, then turn it into a bowl and stir in the coconut.
Slice flat-iron steaks and serve with masala potato salad and coconut chutney.