- 6 flat-iron steaks
- 2 baby cos lettuces
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
- 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
- 1For 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.)
- 2For 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.
- 3Barbecue 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).
- 4Tear cos into a bowl, drizzle with buttermilk dressing and serve with steak and potato hash.
Drink Suggestion: Pale ale Drink suggestion by Max Allen