Beef Flat-Iron Steaks
Named for its unique shape, this versatile steak has been skilfully prepared from the shoulder and promises unexpected tenderness, flavor and natural marbling.
Mix all of the spices together and rub onto the steaks. Leave to marinate for 15 minutes.
Wash the potatoes, and boil in water until just tender. Leave to drain. Blanch the cauliflower florets and refresh in cold water.
Cook the onion, ginger and bell pepper in the mustard oil over a low heat until tender. Stir in the coriander, turmeric, potatoes and cauliflower thoroughly and if the mixture is too dry add 1 or 2 tablespoons of water. Season to taste with salt, pepper and the lemon juice, cover and leave to stand for 5 minutes before serving.
Heat a heavy based frying pan or grill. Cook the steaks for 3 minutes each side. Remove and rest for 5 minutes.
While the 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.
Serve the Silver Fern Farms Flat-Iron Steaks with the masala potatoes and coconut chutney.