Flat Iron Steak with Olive Tapenade | Beef Recipes | Red Tractor

Beef

Flat Iron Steak with Olive Tapenade

Try something new and add a mediterranean twist to your beef dishes with this flat iron steak and olive tapenade recipe.

The flat iron is a little known steak from the front of the animal (forequarter).  It is extremely tender, succulent and juicy. It is claimed that if matured and cut correctly is would rival the rump or the sirloin.

Serves: 4

Preparation time: 15 minutes

Cooking time for flat iron steaks:
Rare -2 minutes on each side
Medium Rare - 3-4 minutes on each side 
Medium - 5-7 minutes on each side

Ingredients:

  • 4 x 175g/6oz Red Tractor lean flat iron steaks
  • Salt and freshly milled black pepper
  • 2 sprigs fresh thyme or rosemary leaves, roughly chopped
  • 20ml/4tsp rapeseed oil

For the Tapenade:

  • 50g/2oz kalamata black olives, stoned and drained
  • 1 garlic clove, peeled
  • 1-2 anchovies, drained
  • 25g/1oz capers in brine, drained
  • 10ml/2tsp fresh thyme leaves
  • 25g/1oz sun-dried tomatoes in oil, drained
  • Juice of ½ lemon

Method: 

  1. To prepare the tapenade; place the olives, garlic, anchovy, capers, thyme and tomatoes and lemon juice in a processor or blender and process for 1-2 minutes to form a rough paste.
  2. Place the steaks on a chopping board, season and sprinkle with the herbs on and oil on both sides.
  3. Cook on the steaks on a prepared barbecue or under a preheated moderate grill according to your preference. Cover with foil and leave to rest for 5-10 minutes.
  4. Serve the steaks with the tapenade and chunky chips.

Chef's tip: flat iron steak is best when cooked to either medium rare or medium.  Resting time is crucial.
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