A recipe for the steak connoisseur in your family – Nicola Millbank’s Flat Iron Steak
Tacos. Griddle until charred and serve with homemade espresso hollandaise – the rich, juicy flavours and crisp crunchy textures makes this a super Saturday night supper for two.
Prep Time: 10 minutes, Cook Time: 10 minutes, Serves 2
For the hollandaise:
- 2 Clarence Court Burford Brown egg yolks
- 1 tbsp white wine vinegar
- 150g unsalted butter, melted
- 1 tbsp of espresso
- A squeeze of lemon juice
For the tacos:
- 1 piece of flat iron steak, approx 250g
- 1/4 a head of red cabbage, shaved into thin slices
- 1 carrot, shaved into ribbons
- 2 tbsp of vinegar
- 1 tsp of salt
- 2 tsp of sugar
- 6 soft tacos, lightly toasted under the grill
- A good handful of parsnip crisps
- Pop a large heat-proof bowl over a pan of simmering water.
- Place the two Clarence Court Burford Brown yolks into the bowl and add the white wine vinegar.
- Whisk until the eggs start to thicken then carefully remove from the heat.
- Pour in the butter slowly whilst consistently whisking.
- Add the espresso and a squeeze of lemon juice then season with a good pinch of salt. Set aside.
- Heat a griddle pan over a high heat and cook the steak for 2-3 minutes on either side. Set aside and allow to rest for a few minutes.
- Pop the shaved red cabbage and carrot into a small bowl with the vinegar, salt and sugar and mix well to create a quick pickle.
- Thinly slice the steak.
- Arrange the red cabbage and carrot onto the tacos, top with strips of steak and spoon over the hollandaise.
- Scatter with parsnip crisps for added crunch and serve immediately with more espresso hollandaise on the side.