Char grilled Cape grim flat iron, beetroot, mustard and cress

Char grilled Cape grim flat iron, beetroot, mustard and cress

 

An exclusive recipe by Mark Wong, Coppersmith Hotel - This is a  cracking autumn dish using undoubtedly some of the best, most accessible beef Australia has to offer. The combination of the mustard and beetroot works incredibly well with the charred flavours of the flat iron cut. 

Serves: 4

Ingredients

Blue Triangle 1 x kg cape grim flat iron (cut into 4 x 250 gm portions)

1 x bunch baby red beetroots

1 x bunch baby gold beetroots

2 x large red beetroot

4 – 5 tbsps good quality hot English mustard

15g x g cracked black pepper

15g x g cracked white pepper

2 x tbsp sherry vinegar

1 x nicola potato

Pinch sugar

Watercress to garnish

Olive oil to marinate and dress

Cottonseed/veg oil to fry potato garnish

 

Method

Combine the black and white pepper and lightly oil and marinate the flat iron steaks for 2 – 3 hours

Slowly poach the baby red and gold beetroots separately in lightly salted water. Refresh, peel and set aside.

Boil large red beetroots until softened, drain and peel. Place in blender and blend until smooth. Add the sherry vinegar to taste and a touch of sugar to balance the vinegar. Lightly season and set aside.

 

Peel the potato and square off the sides and cut thin wafers on a mandolin or by hand. Lightly dust in flour and fry in oil at around 150*c until crisp and golden, dry on paper towel lightly salt and set aside.

 

Brush a small amount of the pepper off the steaks and lightly salt before placing them on a smoking hot grill.

Grill hard for approx 2 – 3 minutes on each side depending upon thickness to medium rare and give the steaks a good amount of time to rest, minimum 5 minutes.

 

On the plate place combinations of beetroot puree and mustard together. Halve baby beetroots and scatter on the plate.

Carve the flat iron steaks thinly across the grain and soak up any excess blood before plating.

Lightly dress the watercress with olive oil and salt and lay on top of the beef.

Place 2 – 3 potato wafers over the beef to garnish.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Just a little note to say thank you so much for all of the hard work and love you put into your products!!!
Our family love, love, love Cape Grim Beef... Eaten in our home with both fork and little fingers!
Thanks again and keep up the great work :)

Samantha, St Ives, NSW

Instagram Feed

Restaurants & Retailers

Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW

Cafe Sydney, 5th Floor 31 Alfred St  Sydney NSW

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

Victor Churchill, 132 Queen Street, Woollahra, NSW

Victor Churchill, 132 Queen Street, Woollahra, NSW

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

True South Black Rock, VIC

True South
Black Rock, VIC

Our Farmers

Richard Nicholls

Richard Nicholls

Alison Napier & Son

Allison Napier

John D Bruce

John Bruce 2546

Jamie Oliver

Jamie Oliver

Dallas & Jenny

DJ & JJ House
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Coppersmith