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.
To make the sauce mix the curry paste, shallots, garlic, and cumin with ¼ cup of the coconut cream (use a processor if you have one). Heat a heavy based pan over a medium heat, add the curry mixture and stir for 8 minutes until fragrant.
Add the remaining coconut cream, lime zest, and stock. Simmer (don’t let it boil) for around 10 minutes, or until it’s reduced to a pouring sauce.
While the sauce is reducing brush the flat-iron steaks with the sesame oil and season with salt and pepper. When the pan is very hot, add the steak and cook for 3 minutes on each side or cooked until medium-rare. Transfer the steak to a wooden board or warmed plate, cover loosely with tinfoil and rest for 5 minutes before slicing thinly.
Before serving, add the sugar to the sauce, taste, then add fish sauce and lime juice until the salty and sour flavors are to your liking.
To serve, arrange the sliced steak alongside the rice and vegies, spoon over the sauce and top with the peanuts and fresh herbs. Alternatively this can be served on top of rice in warmed bowls.