Flat-Iron Steaks with Tomatoes and Chilli Chutney

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks
• 200g small vine tomatoes

Chilli Chutney:

• 150g of well-ripened tomatoes
• ½ yellow pepper
• ½ red onion
• ¼ red chilli
• ½ tsp olive oil
• ½ Tbsp raw sugar
• ½ tsp tomato
• 1 tsp apple vinegar
• 1/8 tsp of smoked paprika powder
• Herbs as desired, eg fresh thyme
• Salt
• Pepper

Method

Wash and core tomatoes and peppers, dice the onion into cubes and core and chop the chilli.

Put olive oil and the raw cane sugar into a small pot. Heat until the sugar has dissolved. Add the onion and chillies, followed by all other Chilli Chutney ingredients. Cook until it reaches the desired consistency.

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

Toss the beef in olive oil and season with salt and pepper. Heat a fry-pan or BBQ and cook the beef for 3 mins each side (med-rare). Transfer to a plate, cover and rest for 5 mins. Serve with tomatoes and chutney.