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Richard Holden's Flat Iron Steak with Salad and Asparagus

Richard Holden's Flat Iron Steak with Salad and Asparagus

Today we’re excited to share another delicious recipe from BBQ Master Richard Holden. This delicious flat iron steak with salad and asparagus is perfect for these light summer evenings, especially with a glass of wine on the side! Here Richard shows you step-by-step how to grill your steak to perfection using the Thermapen.

Temperatures

Flat iron steak cannot be cooked beyond medium-rare so once the steak reaches a core temperature of 54°C remove from the grill, wrap well in tinfoil and leave to rest for 5 minutes.

Ingredients
  • 450g flat iron steak
  • Sea salt flakes and freshly cracked black pepper
  • 1 tbsp cold pressed rapeseed oil
  • Bunch of asparagus, trimmed
  • ½ cucumber
  • 2 shallots, finely sliced
  • ½ lemon, juice and zest
  • 25g pine nuts, toasted
  • 50g rocket, washed
  • 2 sprigs of mint, picked
  • 1 tbsp cold pressed rapeseed oil
directions
  • Preheat the BBQ to 275°C grilling heat, lid on and vents open as applicable.
  • Remove the steak from the packaging and pat dry with kitchen paper.
  • Place on a plate and season both sides with salt and pepper and drizzle with the oil.
  • Leave at room temperature for 20 minutes to take the chill off.
  • Cut the cucumber into ribbons using a peeler.
  • Place the ribbons in a large bowl with the finely sliced shallots and toss with the lemon juice.
  • Leave to one side while you grill the steak and asparagus.
  • Clean the barbecue grill and oil lightly. Place the steak on the grate over the area of grilling heat and close the lid.
  • Cook for 2 minutes then test to see if it’s ready to turn. Steak is ready to turn over when it doesn’t stick to the cooking grate.
  • Turn over and return to the area of grilling heat and close the lid. Cook for a further 2 minutes before testing the core temperature using your Thermapen.
  • Flat iron steak cannot be cooked beyond medium-rare so once the steak reaches a core temperature of 54°C remove from the grill, wrap well in tinfoil and leave to rest for 5 minutes.
  • While the steak rests, grill the asparagus on the area of grilling heat for 2 minutes before turning.
  • Grill until the spears are nicely charred then remove to a serving platter and drizzle with a little oil and sprinkle with sea salt flakes.
  • Add the remaining ingredients to the salad, toss and arrange on the serving platter.
  • Unwrap the steak and slice thinly before placing on the serving platter.
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"I'm all about cooking from scratch using the best quality ingredients. When you know exactly what's gone into your food you want to make sure it's cooked perfectly. With the speed and accuracy of a Thermapen you know this is spot on every time."

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