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Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing

The flat-iron steak, so named for its shape, is oyster blade with the sinew removed.

You'll need

6 flat-iron steaks 2 baby cos lettuces To serve: hot sauce   Potato and corn hash 6 golden shallots, diced 2 tbsp dripping, lard or olive oil 4 royal blue potatoes (about 600gm), finely diced or coarsely grated 2 garlic cloves, crushed 2 corn cobs, kernels removed 125 ml (½ cup) chicken stock 1 tbsp finely chopped flat-leaf parsley   Buttermilk dressing 200 ml buttermilk 100 gm mayonnaise ½ white onion, finely chopped 1 garlic clove, crushed 1 bunch chives, finely chopped ¼ cup coarsely chopped flat leaf parsley ¼ cup coarsely chopped dill


  • 01
  • For buttermilk dressing, combine ingredients, season to taste and refrigerate until required. (This dressing tastes better the next day, but just a good chilling of 2-3 hours will be enough.)
  • 02
  • For potato and corn hash, cook shallots in dripping in a saucepan over medium heat (you can do this on the barbecue) until golden, tender and starting to caramelise (10-15 minutes), then add potatoes and garlic and stir occasionally until potatoes are tender (10-15 minutes). Add corn and chicken stock and stir until stock has evaporated and corn is tender (2-3 minutes), then season to taste and set aside.
  • 03
  • Barbecue steaks over medium to medium-high heat, turning occasionally, until cooked to your liking (3-4 minutes each side for medium-rare). Set aside to rest (5 minutes).
  • 04
  • Tear cos into a bowl, drizzle with buttermilk dressing and serve with steak and potato hash.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pale ale

Featured in

Jan 2014

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