Flat-Iron Steaks with Masala Potato Salad and Coconut Chutney

By Silver Fern Farms
Flat-Iron Steaks with Masala Potato Salad and Coconut Chutney
Preparation Time
30min
Cooking Time
10min
Serves
2-3
Difficulty
Moderate
Rating
Click stars to rate

Ingredients

  • 1 pack Silver Fern Farms Beef Flat-Iron Steaks

Masala rub

  • 2 Tbsp ground cumin seed
  • 2 tsp sea salt
  • 2 tsp each of ground fennel seed and garam masala
  • ¼ tsp chilli powder

Masala potato salad

  • 250 g new potatoes, cubed and boiled
  • ¼ cauliflower, cut into florets, steamed
  • ½ large onion, sliced into rings
  • 1 Tbsp freshly grated ginger
  • ½ green capsicum, sliced into rings
  • 1 Tbsp mustard oil
  • ½ lemon, juice of 
  • ¼ tsp each of ground coriander and turmeric

Coconut chutney

  • ¼ cup plain unsweetened yogurt
  • 1 green chilli, seeded and finely chopped
  • ¼ tsp brown mustard seeds
  • 2 tsp chopped fresh coriander leaves
  • 1 Tbsp canned lentils
  • ½ cup grated fresh coconut or shredded dried coconut (soaked)

Method

Mix all of the spices together and rub onto the steaks. Leave to marinate for 15 minutes.

Wash the potatoes, and boil in water until just tender. Leave to drain. Blanch the cauliflower florets and refresh in cold water.

Cook the onion, ginger and capsicum in the mustard oil over a low heat until tender. Stir in the coriander, turmeric, potatoes and cauliflower thoroughly and if the mixture is too dry add 1 or 2 tablespoons of water. Season to taste with salt, pepper and the lemon juice, cover and leave to stand for 5 minutes before serving.

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

While the steaks are resting, make the coconut chutney by placing all the ingredients, except coconut in a blender. Process the mixture to a paste, then turn it into a bowl and stir in the coconut.

Serve the flat-iron steaks with the masala potatoes and coconut chutney.

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