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.
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.