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.
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.