Flat-Iron Steaks with Italian Herb Rub and Pesto Salad

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks
• ½ cup basil
• ½ cup flat leaf parsley leaves
• 2 Tbsp oregano
• 2 Tbsp marjoram
• 1 tsp Dijon Mustard
• 1 garlic clove, crushed
• 1 Tbsp extra virgin olive oil

Pesto Salad:

• 2 cups green and purple basil leaves
• 1 cup fresh parsley leaves
• 1 cup roasted whole almonds, roughly chopped
• ¼ cup pine nuts, toasted, roughly chopped
• 50g pecorino, grated or thin shavings
• 1 cup kalamata olives (optional)
• extra virgin olive oil for dressing
• 1 lemon, juice of
• To serve, toasted ciabatta bread

Method

Remove SIlver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

In a food processor blend together the herbs, mustard and garlic. Blend in the olive oil and season to taste with salt and pepper.

Rub each beef with the herb mix and leave for 15 mins before cooking.

bring a fry-pan or BBQ to med-high heat. Cook the beef for 3 mins each side. Remove and rest for 5 mins.

Quickly toss together the basil leaves with roasted almonds, pine nuts, shavings of pecorino, and olives if using. Drizzle with olive oil and lemon juice and season to taste with plenty of salt and pepper.

Arrange the salad components on serving plates and top with the beef. Serve with thin slices of toasted ciabatta bread.