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

 

Ingredients

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.

 

Method 

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.

Older Post
Newer Post
Close (esc)

$10 off your first order

Sign up to our newsletter to be the first to hear about weekly selections from our sommelier Josh, and receive $10 off your first order.

Welcome to The Weekly Drop

By clicking enter, you are verifying that you over 18 years of age.

Shopping Cart

Your cart is currently empty.
Shop now