Flat iron steak with lemon myrtle salt & Davidson plum sauce
PREP COOK TIME 45 MINUTES
SERVES 4
1 To make mash, boil potatoes until soft; drain. Place milk and butter in same pan; bring to a simmer. Return potatoes to pan and mash; season to taste. Cover and keep warm until ready to serve.
2 To make Davidson plum sauce, place stock, shallot and peppercorns in a small saucepan; boil over medium heat until stock is reduced by half. Whisk in jam and butter until smooth; strain into a jug and season to taste.
3 Meanwhile, preheat a barbecue to medium heat.
4 Season steak with a little of the smoked salt. Sear steak for 3 minutes each side or until char marks appear. Move the steak off to the side of the barbecue and continue to cook using indirect heat for a further 8 minutes for medium rare or until it reaches an internal temperature of 55°C on a meat thermometer. Combine remaining salt and lemon myrtle. Transfer steak to an oven tray; sprinkle both sides generously with lemon myrtle salt, then set aside to rest for 5 minutes.
5 Meanwhile, boil, steam or microwave broccolini until tender; drain.
6 Carve steak into thick slices; serve with mash and broccolini, drizzled with plum sauce.
from the Test Kitchen
Flat iron steak, from the shoulder of the beef, is a terrific cut that ranks up there for tenderness with tenderloin. Dried lemon myrtle is available from spice shops and selected delicatessens..
Spaetzle with creamy Zurich-style pork
PREP + COOK TIME 45 MINUTES
SERVES 4
1 Make spaetzle dough.
هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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