A simple summer recipe that’s bursting with flavour! For an added hit of flavour and authenticity, try to source authentic Mexican blue or purple corn tortillas. The flat iron is a largely underused and massively underappreciated cut of meat, it comes from the Featherblade muscle of the cow, up at the shoulder, it comprises of two flat iron steaks connected with a large membrane of collagen, it can be cooked as a whole roast but would take roughly 12 hours!
1 large flat iron steak (approx. 750g-1kg)
15g coarse sea salt
10g freshly cracked black pepper
15g rapeseed oil
2 bunches of spring onions – 100g
300g Sour Cream
20 Small Corn Tortillas (made from Masa)
45g fresh parsley, chopped
35g fresh coriander, chopped
20g fresh basil, chopped
10g fresh mint, chopped
1g dried oregano
2g sea salt
1g ground cumin
30ml red wine vinegar
10g extra virgin olive oil
4 limes, cut into wedges
Heat the grill to its highest setting if using gas, or prepare your coals in advance if using charcoal/wood.
Allow the steak to come to room temperature. Place the spring onions directly on the grill, turning frequently until charred and blackened all over, allow to cool and blitz with the sour cream.
Mix all the ingredients for the chimichurri in a non-steel (non-reactive) bowl and set aside.
Season the steak liberally and brush with oil right before cooking. Place the steak on the grill and CLOSE THE LID! If you’re looking, you ain’t cooking! Cook no more than 3mins each side, for medium rare, an extra minute per side per temperature (medium, medium-well, well done)
Allow steak to rest for 5mins. While resting, toast the tortillas lightly on the grill to make them pliable and to release their flavour. Slice the steak thinly against the grain, serve in a tortilla with chimichurri, the crema and a squeeze of lime juice.