Ingredients
FLATBREADS
- 2 ¼ cups flour
- 2 teaspoons sea salt
- 1 ¼ teaspoons sugar
- 1 ¼ teaspoons yeast
- 100ml warm water
- ¼ cup olive oil
- ¼ cup yoghurt
PICKLED RED ONION
- ¼ cup red wine vinegar
- ¼ cup water
- 1 tablespoons sugar
- ¼ teaspoon peppercorns
- ¼ teaspoon sea salt
- 1 red onion, halved, sliced
CHIMICHURRI
- 1/3 cup parsley
- 1/3 cup coriander
- ¼ cup oregano
- 2 cloves garlic
- Zest + juice 1 orange
- 2 tablespoons pumpkin seeds
- ½ teaspoon sea salt
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- Pinch chilli flakes
- 1 tablespoon olive oil
- 1 x 500g piece Flat Iron Steak
- 1 cup shredded cos lettuce
Method:
Put the vinegar, water, sugar, peppercorns and salt into a small heavy-bottomed pot, bring to the boil then turn off the heat and stir to dissolve the sugar and salt. Put the red onion into a heat-proof bowl, pour over the pickling liquid, mix well then set aside.Put the ingredients for the chimichurri into the jug of a stick blender and blend until smooth. Tip out into a serving jug and set aside.
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.
Put the flat breads and cos lettuce onto a serving platter. Serve alongside the flat iron steak, pickled onions and chimichurri.
