Flat Iron Steaks with Olive Tapenade
Beef flat iron steaks are cooked with fresh rosemary or thyme leaves and served with a delicious olive tapenade made with olives, garlic, anchovies, lemon juice and sun-dried tomatoes. Perfect cooked on the BBQ or under the grill.
- 4 x 175g/6oz lean flat iron steaks
- Salt and freshly milled black pepper
- 2 sprigs fresh thyme or rosemary leaves, roughly chopped
- 20ml/4tsp rapeseed or olive oil
- For the Tapenade:
- 50g/2oz kalamata black olives, stoned and drained
- 1 garlic clove, peeled
- 1-2 anchovies, drained
- 25g/1oz capers in brine, drained
- 10ml/2tsp fresh thyme leaves
- 25g/1oz sun-dried tomatoes in oil, drained
- Juice of ½ lemon
To prepare the tapenade; place the olives, garlic, anchovy, capers, thyme and tomatoes and lemon juice in a processor or blender and process for 1-2 minutes to form a rough paste.
Place the steaks on a chopping board, season and sprinkle with the herbs on and oil on both sides.
Cook on the steaks on a prepared barbecue or under a preheated moderate grill according to your preference (Rare -2 minutes on each side, Medium Rare - 3-4 minutes on each side, Medium - 5-7 minutes on each side). Cover with foil and leave to rest for 5-10 minutes.
Serve the steaks with the tapenade and chunky chips.
Flat iron steak is best when cooked to either medium rare or medium. Resting time is crucial. If preferred, replace the flat iron steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the following timings: (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side
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