Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing

AT A GLANCE

  • Serves 6 people

The flat-iron steak, so named for its shape, is oyster blade with the sinew removed.

  • 6 flat-iron steaks
  • 2 baby cos lettuces
  • To serve: hot sauce
  •  
  • Potato and corn hash
  • 6 golden shallots, diced
  • 2 tbsp dripping, lard or olive oil
  • 4 royal blue potatoes (about 600gm), finely diced or coarsely grated
  • 2 garlic cloves, crushed
  • 2 corn cobs, kernels removed
  • 125 ml (½ cup) chicken stock
  • 1 tbsp finely chopped flat-leaf parsley
  •  
  • Buttermilk dressing
  • 200 ml buttermilk
  • 100 gm mayonnaise
  • ½ white onion, finely chopped
  • 1 garlic clove, crushed
  • 1 bunch chives, finely chopped
  • ¼ cup coarsely chopped flat leaf parsley
  • ¼ cup coarsely chopped dill
01   For buttermilk dressing, combine ingredients, season to taste and refrigerate until required. (This dressing tastes better the next day, but just a good chilling of 2-3 hours will be enough.)
02   For potato and corn hash, cook shallots in dripping in a saucepan over medium heat (you can do this on the barbecue) until golden, tender and starting to caramelise (10-15 minutes), then add potatoes and garlic and stir occasionally until potatoes are tender (10-15 minutes). Add corn and chicken stock and stir until stock has evaporated and corn is tender (2-3 minutes), then season to taste and set aside.
03   Barbecue steaks over medium to medium-high heat, turning occasionally, until cooked to your liking (3-4 minutes each side for medium-rare). Set aside to rest (5 minutes).
04   Tear cos into a bowl, drizzle with buttermilk dressing and serve with steak and potato hash.

Topics:

CHIVES, DILL, SHALLOTS, DRINK SUGGESTION, POTATOES, COS, CORN, STEAK, GARLIC, SUMMER, AMERICAN, BEEF, MAIN, PARSLEY, BUTTERMILK

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

PALE ALE , suggested by MAX ALLEN

FEATURED IN

Jan 2014

Jan 2014

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