The flat-iron steak, so named for its shape, is oyster blade with the sinew removed.
6flat-iron steaks2baby cos lettucesTo serve:hot saucePotato and corn hash6golden shallots, diced2 tbspdripping, lard or olive oil4royal blue potatoes (about 600gm), finely diced or coarsely grated2garlic cloves, crushed2corn cobs, kernels removed125 ml (½ cup)chicken stock1 tbspfinely chopped flat-leaf parsleyButtermilk dressing200 mlbuttermilk100 gmmayonnaise½white onion, finely chopped1garlic clove, crushed1bunch chives, finely chopped¼ cupcoarsely chopped flat leaf parsley¼ cupcoarsely chopped dill
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.)
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.
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).
Tear cos into a bowl, drizzle with buttermilk dressing and serve with steak and potato hash.