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.
Dried oregano rub:
Remove the Silver Fern Farm Beef Flat Iron Steaks from packaging.
To make oregano rub, in a small bowl combine ½ tsp salt, all spice, chilli powder, garlic and oregano in a bowl with the cornflour. Stir well to combine. Rub the meat with olive oil and half of the oregano rub. Allow to rest at room temperature for 15 minutes before cooking.
To make the tzatziki, roughly chop the cucumber and put it in a sieve set over a bowl. Leave to drain for 30 minutes. Line a second sieve with a piece of paper towel, set it over a bowl. Pour the yogurt and leave to drain for 3 minutes. Squeeze out as much moisture as possible from the cucumber, then place it into a clean bowl.
In a bowl, combine the garlic, mint, cucumber and yogurt. Add lemon juice to sharpen the flavor and season with salt. Cover and refrigerate until required.
In a large bowl, gently combine salad ingredients to make Greek Salad.
Preheat a pan over medium-high heat. Cook the Silver Fern Farm Beef Flat Iron Steaks for 2-3 minutes each side (medium-rare). Rest for 3-5 minutes before serving.
To serve, toast the pita pockets, serve with thinly sliced Silver Fern Farm Beef Flat Iron Steaks, Greek salad and tzatziki. Garnish with fresh oregano leaves.