Beef Flat-Iron Steaks with Mushrooms and Creamy Pasta

By Silver Fern Farms
Beef Flat-Iron Steaks with Mushrooms and Creamy Pasta
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Flat-Iron steaks
  • 3 cups of fresh herbs, washed, stems and stalks removed (basil, parsley, chives, mint, rosemary, thyme etc)
  • 2 Tbsp olive oil
  • 2 tsp cider vinegar
  • 1 garlic clove, chopped
  • 4 tsp balsamic vinegar
  • 2 large portobello mushrooms, cleaned
  • 2 Tbsp tomato paste
  • 4 slices prosciutto, sliced 
  • 3.5 oz parmesan, finely grated plus extra to serve
  • ½ cup cherry tomatoes, halved
  • 5 oz mozzarella 
  • 7 oz spinach pasta
  • ½ cup fresh cream


Remove Beef Flat-Iron Steaks from fridge and bloom to room temperature.

Roughly chop herbs in a food processor. Add olive oil, cider vinegar and garlic. Pulse again until mixed. Combine half of the herb mix with balsamic vinegar and rub over steaks. Season and set aside.

Remove mushroom stalks, finely chop them and add to herb mixture still in food processor, blend with tomato paste and season. Place mushrooms, tops down, on a baking tray and spread herb mix to edge of each mushroom. Top with prosciutto, mozzarella and halved tomatoes. Cook under a hot grill or oven until browned.

Bring a saucepan of salted water to the boil, add a dash of olive oil and pasta. Cook as per packet instructions. Heat cream and parmesan, seasoning to taste, in a saucepan. Pour over pasta and set aside. 

Heat a frying pan on high. Cook steaks for 2-3 minutes each side then rest for 3 minutes before transferring to warmed dinner plates.

Serve with pasta and a mushroom.