Ginger and red wine work surprisingly well together, and give this steak a lovely lift.
- 4 flat-iron steaks (200gm each), at room temperature
- To serve: blanched green beans
Crushed kipfler potatoes
- 500 gm kipfler potatoes, scrubbed and cut into 3cm pieces
- 40 gm butter, coarsely chopped
- 2 tbsp coarsely chopped flat-leaf parsley
Red wine and ginger sauce
- 300 ml red wine
- 3 golden shallots, thinly sliced
- 20 gm ginger, cut into julienne
- 1 tsp red wine vinegar
- 80 gm softened butter
- 1For 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.
- 2Meanwhile, 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.
- 3For 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).
- 4Serve steaks thickly sliced with crushed potatoes, green beans and sauce spooned on top.