The Best Guide for the Sudbury Area

Weekly Recipe From The Award Winning Chef Alan Paton

Author: Alan Paton

Published: 12th September 2013 11:12

 Alan doing a demonstration at the Red Tractor's 'Big Festival'      Picture by Alan Harrison

Alan Paton is the Award Winning Executive Head Chef of Stoke by Nayland Hotel, Golf and Spa.

The fantastic recipe this week is what Alan demonstrated during the 'Big Festival' at Alex James’s farm which incorporated the launch of Red Tractor week. It is quick, but satisfying and delicious. Give it a try!

Flat Iron Steaks with Olive Tapenade
 
Serves 4
 
Preparation time: 15 minutes
Cooking time for flat iron steaks:
Rare -2 minutes on each side
Medium Rare - 3-4 minutes on each side
Medium - 5-7 minutes on each side
 
Ingredients:
4 x 175g/6oz Red Tractor lean flat iron steaks
Salt and freshly milled black pepper
2 sprigs fresh thyme or rosemary leaves, roughly chopped
20ml/4tsp rapeseed or olive oil
For the Tapenade:
50g/2oz kalamata black olives, stoned and drained
1 garlic clove, peeled
1-2 anchovies, drained
25g/1oz capers in brine, drained
10ml/2tsp fresh thyme leaves
25g/1oz sun-dried tomatoes in oil, drained
Juice of ½ lemon
 
Method:
 
1.    To prepare the tapenade; place the olives, garlic, anchovy, capers, thyme and tomatoes and lemon juice in a processor or blender and process for 1-2 minutes to form a rough paste.
 
2.    Place the steaks on a chopping board, season and sprinkle with the herbs on and oil on both sides.
 
3.    Cook on the steaks on a prepared barbecue or under a preheated moderate grill according to your preference. Cover with foil and leave to rest for 5-10 minutes.
 
4.    Serve the steaks with the tapenade and chunky chips.
 
Note:
Flat iron steak is best when cooked to either medium rare or medium.  Resting time is crucial.
 
If preferred replace the flat iron steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the timings below:
 
(Based on a 2cm/¾-in thick steak):

• Rare: 2½ minutes on each side
• Medium: 4 minutes on each side
• Well done: 6 minutes on each side

 

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