Flat Iron Steak, Caramelised Shallot & Vine Tomatoes

Ingredients

Protein:

  • 125g x Flat Iron Steak

Unlimited:

  • 1 x Portobello Mushroom
  • Asparagus
  • Tender stem Broccoli
  • Chives
  • Salt & Pepper

Limited:

  • 1 x Shallot (Avg. 50g)
  • 75g x Cherry Tomatoes
  • 1 tbsp x Olive Oil

Method

  • To caramelise the shallots cut one in half per portion. Leave the skin and root on.
  • Lightly oil & season the face of the shallot and place in a pan over high heat.
  • Allow the shallots to char, leave face down and place in the oven at 180°c for 10 mins or until tender.
  • For the flat iron steak, it is best to remove this from the fridge in advance and allow it to come to room temperature if time permits. Half an hour or more is ideal.
  • Lightly oil and season the steak and place in a hot pan to colour. You may also add your cherry tomatoes at this point.
  • Cook the steak for two minutes on the first side and then turn it over.
  • Allow to colour on the second side for one minute then place in the oven for a further two minutes. Leave the tomatoes in the pan and add the shallots to warm through.
  • Remove the pan from the oven and allow the steak to rest somewhere warm for three minutes.
  • Slice the steak down the middle and season with salt, pepper & chives.
  • Serve with roast mushroom and your favourite greens.
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