Flat Iron with flavoured tomatoes

• Flat Iron Steak with approx. 800-1000 g
• fresh lemon zest
• some horseradish, freshly grated
• 7 pepper mix (e.g. from Culinarico)
• freshly cut, mixed
Herbs (thyme, tarragon,
Oregano, sage)
• Pepper
• Salt

For the flavoured tomatoes:
• 4 sprigs of cocktail tomatoes
on the panicle
• 2 large leaves of chard
• 1 freshly cut branch each
Thyme and oregano
• 2 tsp Murray River salt
(alternatively sea salt)
• 20 g honey
• 2 tsp olive oil
• 1 lemon

For the flavored tomatoes, pluck the herb leaves from the stems. Leave the tomatoes on the vine and wash thoroughly. Remove the stems from the chard leaves and wash them too. Place the tomato sprigs and herb sprigs on a chard leaf and season with the other ingredients. Cover the whole thing with the second leaf and secure with toothpicks. Grill indirectly at 150-180° C for around 15 minutes. Set aside and keep warm until serving. As soon as the tomatoes are prepared, cut the chard into fine strips, which will have already been flavored by the herbs and oil during the cooking process. This way you have two delicious side dishes at the same time.
Remove the steak from the refrigerator about 30 minutes before grilling and pat dry.

Prepare the grill for very high direct heat (approx. 350° C). Grill the steaks on both sides for 1-2 minutes until stripes of branding appear. Now continue to grill the meat indirectly at a low heat (approx. 100° C) until a core temperature of 54° C (medium rare) is reached. During this time, place the herbs on the meat and massage in gently. Then pull the meat over the direct high heat again for approx. 15-20 seconds per side so that the palate judges the meat to be hot and not cold. Then cover the steak and let it rest for 5 minutes and then slice it across the grain.
To serve, season with lemon zest, salt, pepper and fresh horseradish and serve with the flavoured tomatoes and chard strips.

FIRE&FOOD Issue 2-2016