Darren Robertson

Flat Iron Steak with Baby Romaine & Charred Herb Salsa

Darren Robertson
PREP 10 MIN
COOK  10 MIN

Know your steak: flat iron is a tasty shoulder cut known as oyster blade in Australia and New Zealand and butlers’ steak in the UK. This dinner is one of Darren’s favorites from the menu of Byron Bay’s Three Blue Ducks.

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Number of servings
2
Ingredients

300g flat iron steak

salt & pepper, to taste

12 head of baby romaine lettuce

12 lemon sliced

2 thick slices (2 1/2 oz ea) sourdough bread (or gluten free) warmed

Charred Herb Salsa

14 bunch of fresh cilantro (3 oz bunch)

14 bunch of fresh flat leaf parsley (5 oz bunch)

3 scallions

12 lemon zested & juiced

12 tbs Dijon mustard

12 tbs olive oil

14 red onion finely diced

Methodbased on 4 servings
1

To make the salsa, heat a BBQ or griddle pan to high and slightly char the herbs and scallions on both sides. Remove and cool. Chop finely, toss with remaining salsa ingredients and set aside.

2

At the same time season steaks with salt. Grill for 10 minutes, seasoning with pepper in the second half of cooking. Rest for 6 minutes then slice.

3

Divide steak and lettuce between plates and top with sliced lemon and salsa. Serve with warm bread.

Nutritional Informationper serving

Energy (kJ)

1929 kJ / 460 cals

Protein

41.3 g

Fat

14 g

Sat. Fat

1.7 g

Carbs

39.6 g

Sugar

4.5 g

Fiber

8.5 g

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