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Flat Iron Steak, Paris Mash & Bourbon Jus

Flat Iron Steak, Paris Mash & Bourbon Jus – Recipe

Flat iron steak is called the best cut of beef by many. The near perfect marbling of fat makes it tender and flavourful and matches perfectly with bourbon jus.

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Ingredients per serve

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Mash

Bourbon Jus

Onion Rings

Veg & Steak

  • 180g Flat Iron Steaks 10.0 x
  • Broccolini 600.0 g

Flat iron steak is called the best cut of beef by many. The near perfect marbling of fat makes it tender and flavourful and matches perfectly with bourbon jus.

...

Preparation

  1. Mash

    • In a pot, bring 750 ml of water to a boil. Once boiling, remove from heat and add the salt and milk. Whisk in 165g of KNORR Potato Flakes GF and chimichurri mix until well combined. Allow to stand for 2 minutes before whisking again.

  2. Bourbon Jus

    • Bring bourbon to a simmer in a pot. Reduce by half, add 1L of water and bring to the boil. Once boiled add KNORR Jus and whisk until combined and smooth.

  3. Onion Rings

    • In a bowl mix 100g of KNORR Potato Flakes GF, corn flour and boiling water together. Allow to cool.
    • Whisk in the egg whites to thin the mix. Use chilled water to thin mix if needed. Coat the onion rings with the batter and then gently place in deep fryer to cook until golden brown.

  4. Veg & Steak

    • Take the trimmed broccolini and blanch ready to reheat and serve.
    • Cook flat iron steak on a char grill until desired. Rest before slicing to serve.

  5. To Serve

    • Serve steak sliced and accompanied with onion rings and broccolini, and topped with bourbon jus.
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