How Chefs Make Cheap Meat Taste Expensive

By Andy Cooks · 20 min

Ingredients

Instructions

1. Trim the sinew from the flat iron and cut it in half into two equal steaks.
2. Season them well with salt, place on a wire rack over a tray, and leave for 20 minutes to 1 hour.
3. Trim the spring onions and drizzle with half the olive oil, then season with a little salt.
4. Finely grate the garlic and finely slice the chives. Process them in a small food processor with the butter, tarragon and nutmeg, season with salt and pepper, and blend until smooth.
5. Transfer the herb butter to a small bowl and leave it at room temperature.
6. Preheat a charcoal or gas grill to high heat.
7. Pat the steaks dry and rub them on both sides with the remaining olive oil.
8. Grill the steaks for 6 to 7 minutes, turning every minute, until medium rare at 48°C/118°F or cooked to your liking. Add the spring onions for the last 2 minutes, turning to char on all sides.
9. Rest the steaks for 2 minutes, then slice thinly against the grain.
10. Arrange the onions on a plate, top with the sliced steak, and add a dollop of the herb butter.

Summarized from Andy Cooks's video. Watch it for the details.

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