I thought I loved beef more than anyone. Whenever I went to a restaurant I’d always order the steak option for a main course, experiment with rare/medium/well to find out the exact perfect way of cooking it. I’d add red sauce, mustard, mayo, chili…put it in a roll…a sandwich…tacos…on pizza…
But I don’t love beef like some people love it. There are a group of men in London who are a bit like the A-Team, except they’re not fighting bad guys…they’re bringing the highest quality grass-fed, locally sourced beef to the plates (and bellies) of people around the city.
These people are part of ‘Cow Club‘, and recently I had the pleasure, honour and privilege to cook with these guys and enjoy some of this awesome steak.
Here’s the first of the recipes I prepared, the ‘flat iron’ steak, which had been marinaded in a red wine mixture for two hours. It’s dead easy to prepare, it’s dead easy to cook and it’s dead easy to impress your friends with it because it tastes and looks so awesome!
You can find Cow Club on Facebook here -> Cow Club on Facebook
Flat iron steak soaked in a tasty and simple red wine marinade
- Flat iron steak - 500g (or thereabouts)
- Red wine - 150ml (I used cheap Cabernet Sauvignon)
- Garlic - 2 cloves (crushed or chopped very small)
- Rosemary - 1 tsp (finely chopped fresh rosemary)
- White pepper - 0.5 tsp (you can also use ground black pepper)
- Salt - 0.5 tsp
- First prepare your meat. Since the flat-iron steak is a 'specialist' cut then your butcher or supermarket will probably have already chopped off any excess 'gristle' or fat from the outside - but if there are any white bits which you can cut off then carefully remove them
- Make your marinade. It couldn't be much easier....chop the garlic up as small as you can (or use a garlic crusher), do the same with the rosemary, take your pepper, salt, oil and red wine and put all of them into a plastic bag (I used a 'double' freezer bag for extra strength)
- Put your flat-iron steak into the red wine marinade in the bag! Now carefully get rid of as much air as possible out of the bag and seal it (either tie a knot or use a clothes peg or bulldog clip or hair bobble or elastic band or whatever you have). Put it into your fridge for a minimum of two hours, or as many as six hours if you have time
- Thirty minutes before you want to start cooking, bring your steak out of the fridge. It should by now be a beautiful deep purple colour after absorbing the wine. Throw the marinade away
- Remove the meat from the plastic bag and sit it on a plate. This is to warm the meat up so that it isn't cold when it hits the pan. If you put cold meat into a hot pan the meat cools the pan down, this way you hit the ground running...
- Ok so cooking time. Take out your frying pan or griddle (better because it will give you those cool 'cooking lines' on the meat). Add about a 20g of butter and turn it up to 70-80% heat. You want to make sure that the pan is nice and hot, so wait until the butter is a hot liquid and you have a good covering across the whole of the pan
- Carefully put the steak in the centre of the hot pan/griddle. Now set a timer for 5 minutes and let the meat cook! It's tempting to play with the steak while it's cooking, but if you can resist you will end up with a much more evenly cooked piece of meat with cool black griddle marks across it
- After 5 minutes turn your flat-iron steak over using tongs or your fingers (be careful!). Don't ever pierce a steak (with a fork, for example) or it will just leak liquid all over the place and lose its moisture
- Leave it to cook for another five minutes. This should make your steak medium-rare, and with this cut it's best not to go much further than this (or it will start getting 'tough'). When the time is up take it out of the pan with your tongs and set it down to rest on a chopping board or plate for at least 10 minutes
- When you're ready to serve, carve the steak 'across the grain' (the oppositie of lengthwise) just like it's a loaf of bread. You want to end up with 15-20mm thick strips
- Serve your flat-iron steak with cripsy roast potatoes, balsamic mushrooms and steamed broccoli for a luxurious (and MANLY!) meal