Nature's Fresh flat iron steak with roasted creamed corn, grilled cos & pickled tomato
4 x 180g Nature’s Fresh flat iron steaks
sea salt flakes and freshly-ground black pepper
2 tsp Herbes de Provence
½ cup extra virgin olive oil
4 heads corn, peeled
1 brown onion, very finely sliced
6 cloves garlic, crushed
1L chicken stock
2 tsp ground turmeric
1 tsp ground cumin
pinch ground nutmeg
4 green tomatoes, sliced
½ bunch dill sprigs
1 tsp black peppercorns
6 allspice berries
2 cups cider vinegar
2 Tbsp caster sugar
1 head cos lettuce, quartered
Preheat oven to 200°C. Season the steaks with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Set aside. Drizzle the corn with 1 Tbsp extra virgin olive oil, arrange in a roasting dish and bake for 30 minutes, until deep golden.
Sauté the onion and garlic in 1 Tbsp extra virgin olive oil in a medium saucepan over a moderate heat. Slice the kernels off the corn, then add to the saucepan with the stock, cream and spices. Simmer for 20 minutes, then puree until smooth.
Place the tomatoes and dill in a glass jar. Put the peppercorns, allspice vinegar, sugar and 1 Tbsp salt in a medium saucepan and bring to a boil. Pour over the tomatoes and allow to cool completely.
Cook the steaks over a hot barbecue grill, turning regularly, until medium. Drizzle the lettuce with the remaining oil and grill briefly. Crave the steaks and serve with corn, lettuce and tomatoes.