Steak Main

Grilled flat iron steak with peperonata and salsa verde

Name: Grilled flat iron steak with peperonata and salsa verde recipe
Yield: 4
Ingredients: 4 x 250g flat iron steak (see note); Extra virgin olive oil, to brush; Chargrilled sourdough slices, to serve; 80ml olive oil; 1 red onion, thinly sliced; 4 garlic cloves, thinly sliced; 3 ripe red capsicums, deseeded, roughly chopped; 3 ripe yellow capsicums, deseeded, roughly chopped; 4 anchovies (optional); 400g can whole peeled tomatoes; 2 tsp capers; 500.00 ml basil leaves, finely chopped; 500.00 ml flat-leaf parsley leaves, finely chopped; 125.00 ml mint leaves, finely chopped; 62.50 ml marjoram or oregano leaves, finely chopped; 125ml olive oil; 6 anchovies, finely chopped (optional); 1 small garlic clove, crushed; 20.00 ml red wine vinegar; 20.00 ml Dijon mustard; 1 tsp capers

Rate now

P18 Grilled flat iron steak with peperonata and salsa verde

Jump to recipe

by Glenn Laurie

GLENN LAURIE, LA CANTINA CHEF

May 01, 2023

“Flat iron has a thick piece of sinew running down the middle, but if you fillet that out, it’s one of the most tender cuts of beef you can get. And it works out a lot cheaper.” – Glenn Laurie

4 x 250g flat iron steak (see note)
Extra virgin olive oil, to brush
Chargrilled sourdough slices, to serve

Peperonata

1/3 cup (80ml) extra virgin olive oil
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
3 ripe red capsicums, deseeded, roughly chopped
3 ripe yellow capsicums, deseeded, roughly chopped
4 anchovies (optional)
400g can whole peeled tomatoes
2 tsp capers

Salsa verde

2 cups basil leaves, finely chopped
2 cups flat-leaf parsley leaves, finely chopped
1/2 cup mint leaves, finely chopped
1/4 cup marjoram or oregano leaves, finely chopped
1/2 cup (125ml) robust extra virgin olive oil (we used Joseph’s First Run)
6 anchovies, finely chopped (optional)
1 small garlic clove, crushed
1 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp capers

Method

1.

For the peperonata, heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring occasionally, for 5 minutes or until garlic just begins to colour. Add capsicum and anchovies, if using, and toss to coat in oil. Add tomato, roughly breaking up. Stir continuously for 5 minutes or until starting to simmer.
2.

Reduce heat to low and cook, stirring occasionally, for 1 hour 30 minutes or until capsicum is very tender but the skin is still intact. Add capers and check seasoning.
3.

For the salsa verde, combine all ingredients in a medium bowl. Season with salt flakes and freshly ground black pepper.
4.

Heat a coal barbecue, or heat a gas barbecue or chargrill pan over medium-high heat. Brush steak with oil and season with salt flakes and freshly ground black pepper. Grill steak for 3 minutes each side for rare, or until cooked to your liking.
5.

Rest, loosely covered, for 5 minutes. Carve steak across the grain. Spoon peperonata into a serving dish, top with steak and drizzle with salsa verde. Serve with chargrilled sourdough and remaining salsa verde alongside. Delizioso.

Rate now

Recipe Notes

You’ll need to ask your butcher to prepare flat iron steaks in advance, as they’re a unique cut. If unavailable, a good substitute is a high-marbling scored oyster blade.