Slow-cooked flat iron steak
Flat iron steak is cut from the beef shoulder. Slow-cooked at a low temperature, it stays tender and pink; a garlic and red wine jus completes the dish.
- Serves 4
Method
Sauce
Finely chop the shallot, garlic and rosemary.
Heat a little olive oil in a saucepan and fry the shallot and garlic. Add the tomato purée and fry briefly to take the acidity off.
Add the sugar, balsamic vinegar, red wine, rosemary and stock and reduce by half.
Season with salt and pepper.
Meat
Preheat the oven to 80 °C and heat a frying pan.
Brush the meat with olive oil.
Briefly sear the meat on all sides in the hot pan and transfer it straight to an ovenproof dish or baking tray.
Season with pepper and smoked salt and cook in the oven to a core temperature of 58 °C: nicely pink (medium).
To finish
Also check the doneness by pressing the meat: it should feel springy.
Slice the meat and divide it over the plates with the sauce and garnishes.
Equipment
Knife, chopping board, saucepan, pastry brush, frying pan, ovenproof dish or baking tray, meat thermometer
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