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Flat Iron Steak and Roasted Pepper Sammie

Serves: 4
Prep Time: 25 minutes
Cook Time: 30 to 35 minutes

Ingredients


BEEF

  • 500g Green Meadows Flat Iron Steak
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • ½ teaspoon sea salt
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped rosemary

ROASTED PEPPERS

  • 4 King Sweetie Red Peppers (or use 3 regular red peppers)
  • 1 tablespoon olive oil + extra for drizzling
  • 1 teaspoon red wine vinegar
  • 1 small clove garlic, minced

HOT MAYO

  • 1/3 cup mayonnaise
  • 1 tablespoon Sriracha sauce

ONION RINGS

  • ½ red onion cut into rings
  • 2 tablespoons red wine vinegar

  • 4 slices sourdough bread, toasted
  • 1 cup rocket leaves
  • 25g feta cheese
  • Basil leaves to serve

Method:

The night before cooking, put the steak into a bowl along with 1 tablespoon of the olive oil and the remainder of the marinade ingredients. Using clean hands, rub the marinade all over the meat, then cover and put into the fridge overnight.

When ready to cook, pre-heat the oven to 200°C. Rub the peppers with olive oil, put on a baking tray and into the oven to roast for 20-25 minutes, or until the peppers are very soft and the skins pull away easily from the flesh. Remove from the oven and leave to cool before peeling off the skins and discarding, along with the tops and seeds. Cut into strips and put into a bowl. Pour over the olive oil and the vinegar, add in the garlic, season with sea salt and mix well. Set aside.

Mix the mayo and the sriracha sauce in a small bowl and set aside. Put the onion rings into a bowl, pour over the vinegar and mix. Continue to turn the onions over as you prepare the rest of the dish.

Heat the remaining tablespoon of olive oil in a heavy-bottomed frying pan over a high heat. Once the oil is hot, add in the steak and cook for 4-5 minutes on one side before flipping and cooking for a further 4 minutes, or until done to your liking. Remove from the heat, loosely cover with tin foil for 10 minutes before slicing into strips.

Arrange the slices of sourdough on 4 plates, then spread with the hot mayo. Next add on the rocket leaves followed by the onion rings. Arrange the slices of steak next, followed by the red onion. Crumble over the feta, scatter over the basil leaves then drizzle over some of the pan juices before serving immediately.