Garlic Rubbed Flat Iron with Hearty Winter Salad

Garlic Rubbed Flat Iron with Hearty Winter Salad Recipe

Cooking Method

  1. Boil barley and/or freekeh in salted water until cooked. Drain and allow to cool.
  2. Preheat oven to 180°C. Place beetroot, onion and carrot wedges on an oven tray, dress with a little olive oil and season with salt and pepper. Roast for 30 minutes (or until beetroot has softened).
  3. Toast sunflower and pumpkin seeds in a pan with a little oil and a pinch of salt. Turn frequently until lightly golden.
  4. Make the dressing by combining all ingredients and using a whisk or fork to mix until smooth.
  5. Toss dressing through the cooked barley and chickpeas, then add the roasted veggies, seeds and parsley.
  6. Finally, fold through the rocket and garnish with a generous sprinkling of goats’ cheese.
Flat Iron
  1. Bring to room temperature. Place Flat Iron on the bench at least 30 mins before you intend on cooking it to allow it to come to room temperature. This process can be accelerated by placing the packaged steak in room-temperature water for 10 minutes or so.
  2. To make the garlic rub; finely chop a large clove of garlic, then season the pile of chopped garlic liberally with salt. Squish the garlic and salt to a paste using the flat side of your knife.
  3. Pat the steak dry. Remove the flat iron from the packaging and pat it dry with a paper towel. This helps to ensure maximum caramelisation.
  4. Oil the steak and season. Use a little mild vegetable oil (e.g. rice bran) to coat the surface of the steak. Then rub the garlic paste all over the steak (using your hands).
  5. Crank up the heat. Preheat your frying pan or BBQ on high and ensure it is sizzling hot before putting the steak on.
  6. Ensure maximum surface contact. Check that the steak is flat against the surface of the pan/BBQ plate, this will help to ensure even caramelisation. Cook flat iron until really well caramelised, then flip and repeat on the other side until cooked to desired doneness. If using a cooking thermometer (and targeting a medium-rare steak) you are aiming for an internal temperature of 55-57°C.
  7. Rest. After cooking, rest the steak for at least 5 minutes to allow the juices to settle, then slice thinly on the bias (on an angle), across the grain. Lay steak over the salad (or serve on a separate dish). ENJOY!