Beef Flat-Iron Steaks with Masala Potato Salad and Coconut Chutney

Beef Flat-Iron Steaks with Masala Potato Salad and Coconut Chutney
Preparation time: 30m
Cooking time: 10m
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Beef Flat-Iron Steaks

Masala rub

  • 2 Tbsp ground cumin seed
  • 2 tsp sea salt
  • 2 tsp each of ground fennel seed and garam masala
  • ¼ tsp chili powder



Masala potato salad

  • 9oz new potatoes, cubed and boiled
  • ¼ cauliflower, cut into florets, steamed
  • ½ large onion, sliced into rings
  • 1 Tbsp freshly grated ginger
  • ½ green bell pepper, sliced into rings
  • 1 Tbsp mustard oil
  • ½ lemon, juice of 
  • ¼ tsp each of ground cilantro and turmeric



Coconut chutney

  • ¼ cup plain unsweetened yoghurt
  • 1 green chili, seeded and finely chopped
  • ¼ tsp brown mustard seeds
  • 2 tsp chopped fresh cilantro leaves
  • 1 Tbsp canned lentils
  • ½ cup grated fresh coconut or shredded dried coconut (soaked)


Method

Step 1

Mix all of the spices together and rub onto the steaks. Leave to marinate for 15 minutes.

Step 2

Wash the potatoes, and boil in water until just tender. Leave to drain. Blanch the cauliflower florets and refresh in cold water.

Step 3

Cook the onion, ginger and bell pepper in the mustard oil over a low heat until tender. Stir in the cilantro, turmeric, potatoes and cauliflower thoroughly and if the mixture is too dry add 1 or 2 tablespoons of water. Season to taste with salt, pepper and the lemon juice, cover and leave to stand for 5 minutes before serving.

Step 4

Heat a heavy based frying pan or grill. Cook the steaks for 3 minutes each side. Remove and rest for 5 minutes.

Step 5

While the steaks are resting, make the coconut chutney by placing all the ingredients, except coconut in a blender. Process the mixture to a paste, then turn it into a bowl and stir in the coconut.

Step 6

Serve the Silver Fern Farms Flat-Iron Steaks with the masala potatoes and coconut chutney.