Ginger and red wine work surprisingly well together, and give
this steak a lovely lift.
4flat-iron steaks (200gm each), at room temperatureTo serve:blanched green beansCrushed kipfler potatoes500 gmkipfler potatoes, scrubbed and cut into 3cm pieces40 gmbutter, coarsely chopped2 tbspcoarsely chopped flat-leaf parsleyRed wine and ginger sauce300 mlred wine3golden shallots, thinly sliced20 gmginger, cut into julienne1 tspred wine vinegar80 gmsoftened butter
For crushed kipfler potatoes, place potatoes in a saucepan, cover with cold salted water, bring to the boil and cook until tender (15-20 minutes). Drain, crush with a fork, stir in butter and parsley and season to taste. Keep warm.
Meanwhile, season steaks with sea salt and pepper and fry in a frying pan over medium heat, turning occasionally, until steak is browned and cooked to your liking (3-4 minutes each side for medium-rare; steak will be firm yet giving when pressed). Remove from heat and set aside to rest covered with foil for 10 minutes.
For red wine and ginger sauce, bring wine, shallots, ginger, vinegar and ½ tsp cracked black pepper to the boil in a small saucepan, then reduce over high heat to about 60ml (around 15 minutes). Season to taste and gradually whisk in knobs of butter, whisking well between each addition, until smooth and emulsified (1-2 minutes).
Serve steaks thickly sliced with crushed potatoes, green beans and sauce spooned on top.