Name: Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Ingredients: 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 chicken stock (½ cup); 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

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

Australian Gourmet Traveller recipe for Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing.

Serves 6

Prep

40M

Cook

35M

Total

1H 15M

Ingredients

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 chicken stock (½ cup)

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

Method

Main

1.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.)

2.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.

3.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).

4.Tear cos into a bowl, drizzle with buttermilk dressing and serve with steak and potato hash.