Preparation Time: 20 minutes
Cooking Time for flat iron steaks:
Rare: 2 minutes on each side
Medium Rare: 3-4 minutes on each side
Medium: 5-7 minutes on each side
Ingredients:
1lb lean flat iron, sirloin or rump steaks
Salt and freshly milled black pepper
1 tablespoon canola or olive oil
1 x 130oz pack filled pasta shapes (tomato and ricotta is good)
2oz fresh or frozen peas, blanched in boiling water
1 small zuccini, grated
8 plum or cherry tomatoes, quartered
For the Chilli and Cliantro Dressing:
1 large handful freshly chopped cliantro
Pinch dried chilli flakes
1 garlic clove, peeled and finely chopped
2 tablespoons extra virgin rapeseed or olive oil
4 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
Method:
- Remove the steak from the fridge at least 1 hour before cooking, transfer to a shallow dish and bring up to room temperature.
- Place the steaks on a chopping board, season on both sides and brush with the oil. Cook on a prepared barbecue or under a preheated moderate grill according to your preference. Transfer to a plate, cover with foil and leave to rest for 5-10 minutes. This is very important.
- Cook the pasta according to the packet instructions. Drain, cool and transfer to a large bowl. Add the peas, courgettes and tomatoes.
- Meanwhile, prepare the dressing; place all the ingredients into a screw-topped jar. Shake well and set aside.
- Slice the steaks diagonally and toss the strips in the salad with any meat juices from the plate. Shake the dressing, spoon over the salad and serve.
Note:
Flat iron steak is best when cooked to either medium rare or medium. For best results with flat iron, cover with foil and rest for 5-10 minutes before serving.
Tip: For sirloin or rump steak following the cooking times below:
(Based on a ¾inch thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side