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Flat Iron Steaks with Olive Tapenade

  • 4 x Native breed beef flat iron steaks
  • 2 sprigs fresh thyme or rosemary leaves, roughly chopped
  • 4 teaspoons rapeseed or olive oil
  • For the Tapenade:
  • 50g kalamata black olives, stoned and drained
  • 1 garlic clove, peeled
  • 1-2 anchovies, drained
  • 25g capers in brine, drained
  • 2 teaspoons fresh thyme leaves
  • 25g sun-dried tomatoes in oil, drained
  • Juice of ½ lemon

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.

Place the steaks on a chopping board, season and sprinkle with the herbs on and oil on both sides.

Cook on the steaks on a prepared barbecue or under a preheated moderate grill according to your preference (Rare -2 minutes on each side, Medium Rare - 3-4 minutes on each side, Medium - 5-7 minutes on each side). Cover with foil and leave to rest for 5-10 minutes.

Serve the steaks with the tapenade and chunky chips.

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Native Breed Beef – Flat Iron Steak


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Preparation Time: 15 mins
Cooking Time: 10 mins

Hot Tips

Flat iron steak is best when cooked to either medium rare or medium. Resting time is crucial. If preferred, replace the flat iron steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the following timings: (Based on a 2cm thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side