Chargrilled flat iron steak, Chimichurri Sauce, Green bean and Potato salad Recipe

A lesser known cut of meat loved by chefs, served sliced on a fresh salad with zesty Chimichurri.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(7 votes) 5/5
Ingredients
Pour people
  • For the meat
  • Flat iron steak : 6 whole
  • Frying oil : 20 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Flat leaf parsley : 1 bunch
  • Oregano : 0.25 bunch
  • Fresh coriander : 0.5 bunch
  • Garlic clove(s) : 4 whole
  • Sherry vinegar : 30 ml
  • Lime(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Smoked paprika : 2 Tsp
  • For the vegetables
  • Green bean(s) : 450 g
  • Shallot(s) : 1 whole
  • Sherry vinegar : 10 ml
  • Maille Dijon mustard : 0.5 tbsp
  • Olive oil : 50 ml
  • Baby potato(es) : 450 g
Method
  • 1. FOR THE MEAT

    Heat a chargrill until hot. Brush the steak with sunflower oil then season with salt and pepper. Cook on both sides until golden brown. (Approximately 2 minutes each side) remove from the pan and allow the steak to rest.

  • 2. FOR THE SAUCE

    Crush the garlic and remove the skin. Remove the large stalks from the parsley and oregano and discard. Zest and juice the lime. Place these ingredients in a blender along with the coriander, sherry vinegar, seasonings and paprika. Blend for 30 seconds and then check the seasoning and adjust if necessary.

  • 3. FOR THE SALAD

    Place a large pot of salted water with the potatoes and bring to the boil, turn down and cook until the potatoes are firm but tender, drain and when cooled enough to handle slice into approximately 5mm slices.
    Whisk together the mustard and vinegar. Slowly whisk in the olive oil. Peel and finely dice the shallot.

    Blanch the beans in salted water for 2 minutes, then mix with the chopped shallot sliced potatoes and a drizzle of dressing.

  • 4. TO SERVE

    Slice the streak against the grain.
    Neatly pile the salad into the middle of the plates.
    Arrange the steak slices on top.
    Finish with a spoon of the sauce drizzled over the steak.

Chef's tip

«Vary the sauce by introducing some other flavours; rum and a pinch of cayenne would work well.»

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