Grilled Flat Iron with Salsa Verde and Asparagus

Grilled Flat Iron with salsa verde and asparagus to go with this week's Dominique Portet Fontaine Cabernet.

Flat Iron is a delicious cut of beef. Best grilled rather quickly and rested well before slicing to serve. This garnish works well with nearly any other grilling beef cut as well.

Serves 2



salsa verde

1 cup flat parsley finely chopped

3 anchovy fillets, finely chopped

1 clove garlic, crushed

1 tbsp capers, finely chopped

2 tsp Dijon mustard

½ cup olive oil

2 tbsp red wine vinegar

2 x 150g flat iron

Salt, fresh ground black pepper

3 tbsp olive oil

2 bunches asparagus, ends trimmed.



Combine all the ingredients for the salsa verde and season lightly. Set aside.

Preheat a grill pan or frying pan over a high heat.

Remove the steak from the fridge at least 30 minutes before cooking, dry well and season generously with salt and pepper. Drizzle 2 tbsp of olive oil over the steaks then grill or fry for approx. 2 minutes either side for medium rare. Rest for 5 minutes.

Toss the asparagus in the remaining olive oil and grill or fry with a light seasoning until charred, about 2 minutes.

Serve the steak sliced over the asparagus with the salsa verde spooned over. You may not need all the salsa verde, so store in the fridge for up to 5 days.

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