Flat-Iron Steaks with Italian Herb Rub and Pesto Salad

By Silver Fern Farms
Flat-Iron Steaks with Italian Herb Rub and Pesto Salad
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Flat-Iron Steaks
  • ½ cup each basil
  • ½ cup flat leaf parsley leaves
  • 2 Tbsp oregano
  • 2 Tbsp marjoram
  • 1 tsp Dijon Mustard
  • 1 garlic clove, crushed
  • 1 Tbsp extra virgin olive oil

Pesto salad

  • 2 cups green and purple basil leaves
  • 1 cup fresh parsley leaves
  • 1 cup roasted whole almonds, roughly chopped
  • ¼ cup pine nuts, toasted, roughly chopped
  • 50 g pecorino, grated or thin shavings
  • 1 cup kalamata olives (optional)
  • extra virgin olive oil for dressing
  • 1 lemon, juice of
  • To serve, toasted ciabatta bread


In a food processor blend together the herbs, mustard and garlic. Blend in the olive oil and season to taste with salt and freshly ground black pepper.

Rub each flat-iron steak with the herb mix and leave for 15 minutes before cooking.

Heat a heavy based frying pan or barbecue. Cook the steaks for 3 minutes each side. Remove and rest for 5 minutes.

To prepare the salad, quickly toss together the basil leaves with roasted almonds, pine nuts, shavings of pecorino, and olives if using. Drizzle with olive oil and lemon juice and season to taste with plenty of sea salt and freshly ground black pepper.

Arrange the salad components on serving plates and top with the flat-iron steaks. Serve with thin slices of toasted ciabatta bread.


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