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 slaw: Shred the cabbage and kale finely and rinse thoroughly in cold water. Drain and shake dry in a tea towel. Finely chop the mint leaves and apple and toss with the cabbage and kale. Roughly chop the hazelnuts and add to the salad.
For the dressing, put the ricotta into a small bowl with a pinch of salt and ginger then whisk in the olive oil. Toss the dressing through the salad. Serve very cold, straight from the fridge.
To cook the steaks preheat a sauté pan or grill. Rub the steaks with olive oil. Not the pan or grill. Heat the pan or grill until searing hot.
Add the steaks and cook for approximately 4 minutes until brown and caramelized. Turn and season the steaks with salt and pepper. Cook for approximately the same amount of time on this side. Transfer to a plate, cover and rest for 5 minutes.
Slice against the grain and serve on top of a pile of chilled slaw.