In Australia we tend to think of steaks only in the form of T-bones, rumps and sirloins, leaving the secondary cuts to slow cooking in casseroles and roasts.
However, Feast! Fine Foods’ Richard Gunner says cheaper cuts – including onglet, flat iron, skirt and flank – lend themselves to grilling over the barbecue.
“Europeans have been enjoying secondary grilling cuts for generations,” he says.
“Flat iron – sometimes called ‘feather steak’ in the UK – is an affordable cut of beef that is found through the skilled butchery of the oyster blade. Once all the silver skin and gristle is removed, it becomes a delicious, tender and often well-marbled steak that compares in quality to a scotch fillet.
“The best way to cook this cut could be described as slow char-grilling. Take your time, grill to medium and slice across the grain for a truly flavoursome experience.”
Here, Gunner shares his recipe for Argentine Steak Salad prepared by slow char-grilling marinated flat iron steak and serving it with a tomato, capsicum and coriander salsa.
Argentine Steak Salad
2 Coorong Angus Beef flat iron steaks
¾ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 garlic cloves, minced
½ teaspoon sweet paprika
Argentine chopped tomato salad
1 tablespoon red wine vinegar
3 tablespoons olive oil
4 cored and diced top-quality ripe tomatoes
1 diced green capsicum
½ small red onion, diced
1 seeded and chopped Serrano chilli (small green ones)
Coriander leaves (optional)
Mix all marinade ingredients and marinate steak for several hours or overnight.
Mix red wine vinegar and olive oil for salad dressing. Combine with other salad ingredients.
Pat steaks with paper towel. Barbecue or char-grill until medium-rare, then serve with Argentine chopped tomato salad.
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