Beef Flat-Iron Steaks
Named for its unique shape, this delicious cut has been skilfully removed from the shoulder and expertly trimmed. Selected by our Master Graders, this steak promises tenderness, flavour and natural marbling.
Rinse the chips in cold water and drain. Put the chips into a pot, cover with cold water and season with 12g table salt per litre of water. Bring to the boil then reduce the heat and simmer gently until the potatoes are almost cooked – check by removing a chip and bending to break, it should not resist.
Drain, cool and chill overnight so the chips can dry out. This will make them nice and fluffy in the centre and crunchy on the outside when finished.
Preheat the oven to 180°C. Place the duck fat in an oven tray and heat in the oven for 5 minutes.
Very carefully place the chips into the heated duck fat and place back in the oven. Cook for 15 minutes then carefully turn the chips over. Cook for another 15 minutes, or until the chips are golden brown.
Carefully remove from the oven, drain, season with sea salt and serve. Save the duck fat as it can be used again.
TIP: To make the perfect chip you need to start with the right potatoes. Agria potatoes are a good start but do differ from brand to brand, and the time of the year, so try to buy some that are specifically labelled as a ‘chipping’ potato.
Place the clarified butter in a pot, melt and keep warm.
Bring a pot of water to the simmer. Combine the egg yolks, 25ml water and chardonnay vinegar in a mixing bowl, place the bowl over the pot of simmering water and remove from the heat. Whisk continuously until the egg yolk mix begins to thicken.
Remove the bowl from over the pot and, while whisking continuously, pour in the melted butter in a thin stream. Whisk in the miso paste.
Heat a cast-iron skillet over a medium-high heat. Season the steaks with sea salt and brush with some oil. Place the steaks into the skillet and cook for 3-4 minutes each side for medium-rare.
Remove the steaks from the skillet and place on a cooling rack in an oven tray and cover. Allow them to rest for 5 minutes. This will allow the meat to relax and the moisture to be evenly distributed through the steak.
Serve with the chips and hollandaise sauce.
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