Flat-Iron Steaks with Masala Potato Salad and Coconut Chutney

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks

Masala Rub:

• 2 Tbsp cumin seed, ground
• 2 tsp fennel seed, ground
• 2 tsp garam masala
• ¼ tsp chilli powder
• 2 tsp sea salt

Masala Potato Salad:

• 250g new potatoes, cubed and boiled
• ¼ cauliflower, cut into florets, steamed
• ½ large onion, sliced into rings
• 1 Tbsp ginger, freshly grated
• ½ green capsicum, sliced into rings
• 1 Tbsp mustard oil
• ½ lemon, juice of 
• ¼ tsp coriander, ground
• ¼ tsp turmeric

Coconut Chuntney:

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

Method

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

Mix all of the spices together and rub onto the beef. Leave to marinate for 15 mins.

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

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

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

While the beef 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.

Serve the beef with the masala potatoes and coconut chutney.