The spice-rub in this recipe will have your taste buds dancing. Try cooking the Flat-Irons on the BBQ for even more flavour. A drizzle of Tzatziki will take it to the next level.
Ingredients
1 packet | Silver Fern Farms beef flat irons |
1 Tbsp | Olive oil |
8 | Pita pockets, toasted |
½ tsp | Allspice |
½ tsp | Chilli powder |
2 | Dried oregano |
2 Tbsp | Fresh garlic, minced |
½ tsp | Corn Flower |
Tzatziki
½ | Telegraph cucumbers |
250 ml | Greek yoghurt |
1 | Garlic clove, crushed |
2 Tbsp | Mint, finely chopped, plus a sring to garnish |
¼ | Lemons, juiced |
Greek salad
6 | Vine-ripened tomatoes, diced |
250 g | Creamy feta, diced |
4 | Spring onions, thinly sliced |
¼ cup | Pine nuts, toasted |
½ cup | Fresh oregano |
Directions
- Remove the Silver Fern Farm Beef Flat Iron Steaks from packaging.
- To make oregano rub, in a small bowl combine ½ teaspoon salt, all spice, chilli powder, garlic and oregano in a bowl with the cornflour. Stir well to combine.
- Rub the meat with olive oil and half of the oregano rub. Allow to rest at room temperature for 15 minutes before cooking.
- To make the tzatziki, roughly chop the cucumber and put it in a sieve set over a bowl. Leave to drain for 30 minutes. Line a second sieve with a piece of paper towel, set it over a bowl.
- Pour the yogurt and leave to drain for 3 minutes. Squeeze out as much moisture as possible from the cucumber, then place it into a clean bowl.
- In a bowl, combine the garlic, mint, cucumber and yogurt. Add lemon juice to sharpen the flavour and season with salt. Cover and refrigerate until required.
- In a large bowl, gently combine salad ingredients to make Greek Salad.
- Preheat a pan over medium-high heat. Cook the Silver Fern Farm Beef Flat Iron Steaks for 2-3 minutes each side (medium-rare). Rest for 3-5 minutes before serving.
- To serve, toast the pita pockets, serve with thinly sliced Silver Fern Farm Beef Flat Iron Steaks, Greek salad and tzatziki. Garnish with fresh oregano leaves.