Nature's Fresh flat iron steak with roasted creamed corn, grilled cos & pickled tomato

20 mins
1 hr
  • 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
  • 300ml cream
  • 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.