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CHARGRILLED SPICE-CRUSTED FLAT IRON STEAK WITH WARM CAPRESE SALAD

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 2 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4 x 240g flat iron steaks
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 thin slices rye bread
  • 1 red onion, sliced
  • 6 cloves garlic, sliced
  • 2 cups mixed heirloom tomatoes, chopped
  • 1 bunch basil leaves
  • 1 ball fior de latte, torn
  • 2 tsp balsamic vinegar
Method
  • Combine the spices in a pan over a moderate heat and cook briefly until toasted. Grind in a mortar until cracked, then scatter onto the steaks and season generously with pepper. Refrigerate for 1 hour (or vacuum seal for best results), then season generously with salt and drizzle with half the oil.
  • Cook the steaks over a moderate charcoal fire for 10 minutes, turning regularly, until medium-rare. Meanwhile, toast the rye bread until lightly charred.
  • Fry the onion and garlic in the remaining oil in a pan over a high heat until softened, then add the tomatoes and cook briefly. Fold in the basil and fior de latte, then serve on rye bread with the carved steaks and a drizzle of balsamic vinegar.
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