Our grass-fed flat iron steak is pan-fried and sliced, then covered in a rich and punchy homemade Korean-style sauce. It’s accompanied by sweetcorn and spring onion rice, sliced crunchy radish and refreshing cucumber ribbons.
Time: 15 mins
120g sweetcorn (pre-cooked)
1/2 tsp shichimi togarashi
1 baby cucumber
1 tbsp oil
250g steamed brown basmati rice
2 spring onions
2 tbsp balsamic vinegar
2 tbsp tamari
2 tbsp tomato puree
2 tsp black sesame seeds
2 tsp honey
2 x 150g flat iron steak
1. Make the Korean-style sauce; in a small bowl combine the balsamic vinegar, honey, tamari and tomato puree, followed by the shichimi togarashi. (Add just half the togarashi for less heat or use it all for a spicier sauce).
2. Heat a frying pan with ½ tbsp oil on a medium-high heat. Season the steaks on both sides with sea salt and place in the pan. Cook until golden brown, 2 mins each side for medium-rare or 4 mins each side for well-done. Pour in the sauce and cook all together for a further 2 mins, then turn off the heat and leave in the pan to keep warm.
3. Slice the spring onions. Thinly slice the radishes. Cut both ends off the cucumber then using a julienne peeler/spiralizer (or regular peeler) slice the cucumber into long, thin strips.
4. Drain the sweetcorn. Heat a second large frying pan with ½ tbsp oil on a medium heat. Add the rice, spring onion, sweetcorn and half the black sesame seeds and cook for 3 mins, stirring occasionally.
5. Thinly slice the steaks. Divide the sweetcorn rice between two bowls. Serve the cucumber and radish alongside then place the steak over the rice. Drizzle the sauce from the pan over the steak. Sprinkle with the remaining black sesame seeds.
405 calories • 51g carbs • 12g fat • 25g protein
Allergens: Sesame, Soya, Sulphites
Recipe courtesy of Mindful Chef