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