USA Flat-Iron Steak & Asparagus

USA Flat-Iron Steak & Asparagus

I got some rather delicious-looking Flat-Iron Steak from New Zealand Fresh. I spotted them online and some rather interesting products like beautiful New Zealand lamb racks, this very steak I cooked today and also some really quirky shit like South Africa Biltong and Boerewors style sausage rings. Bloody brilliant. I love finding new stuff to mess about with. And today this #BillWallaceFriendly recipe was born.

Have a look at New Zealand Fresh. Some cracking and quirky foodstuffs there; https://newzealandfresh.sg/

This is quite a complex cut of meat.

Some Daddy-Pedia; “Flat iron steak (US), butlers’ steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of meat cut with the grain from the chuck or the shoulder of the cow. It’s a very flavorful cut as we found out tonight. It is known as being a bit tough because it contains a lot of gristle unless that gristle is removed.“

So this steak from New Zealand Fresh actually had the membrane removed. Tick in box #1.

I stabbed it all over with my meat tenderizer. Tick in box #2.

I reverse-seared it for 2 hours low and slow. Tick in box #3.

This really is so very simple and it is literally two ingredients only. Steak and Asparagus. It’s that simple. OK, we did serve it with some steamed rice as well. The Wife and kids need carbs too right. Let’s get to it and share how I cooked this beauty today.

USA Flat-Iron Steak & Asparagus

Easily enough for 4 here;

1. Stab the steak all over with a meat tenderizer of thin metal skewer;
2. Season the steak well with sea salt & cracked black pepper;
3. Pop that in a roasting tin;
4. Throw that in an oven set to 90 degrees for 2-3 hours;
5. 15 minutes before you are ready to serve your hungry family, turn up the oven to 200 degrees and pop some salted butter on top of the steak;
6. At the same time as you do that pop in a packet of baby asparagus in the roasting tin and it will roast them in the beef juices and butter;
7. 10-15 minutes later you will have seared the steak nicely and roasted the asparagus;
8. Carve and plate up on a platter – I spooned a little of the butter and beef fat over the carved meat for a little final food decadence.

This was an incredible dish. The steak was incredible. Super-tender because of the 3 tick boxes approaches above. Super-flavourful because of the cut of meat itself, it’s so very beefy and the little butter addition truly lifts that up to the heavens above. It’s stunning. The asparagus too is truly heavenly as well. Imagine the flavour from the beef juices and butter combined roasting those veggies. Holy shit. So amaze-balls. Get on it. USA Flat-Iron Steak & Asparagus – ENJOY!!!

Is Life a Recipe YouTube Channel

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.