Fruit in savoury dishes is something I’ve loved experimenting with and blackberries with this steak dish, if I may so myself, is perhaps one of the best pairings I’ve thought out.
Flat iron steak is a cheaper cut of meat but when you can get hold of a marbled piece it tastes just as good as a prime fillet; griddle until charred on the outside and medium rare in the middle and you’ll end up with a melt-in-the-mouth piece of juicy steak.
This is a cracking combination of flavours; earthy candied beetroots, pickled red cabbage, peppery radish and fresh sweet blackberries teamed with a well-seasoned steak. There’s nothing like it.
- 2 fresh beetroots
- 1 tbsp. of honey
- 1 tbsp. of balsamic vinegar
- ¼ of a head of red cabbage, shaved into thin slices
- 2 tbsp. of white wine vinegar
- 1 tsp. of salt
- 2 tsp. of sugar
- 2 flat iron steaks
- A few purple radishes, thinly shaved
- A few fresh blackberries, cut in half
- A dash of port or red wine, to deglaze the pan
- Olive oil
- Preheat the oven to 200C, 180C Fan.
- Peel and cut each beetroot into 8 segments and arrange on a baking tray. Drizzle with olive oil, the honey and balsamic vinegar and pop into the oven to cook for 35-40 minutes until soft and starting to brown. Once cooked, remove from the oven and allow to cool.
- Pop the shaved red cabbage into a bowl with the white wine vinegar, salt and sugar and give it a good stir. Leave to marinate for 10 minutes.
- Heat a griddle pan to a high heat. Brush each steak in oil and season generously with salt. Fry for 2-3 minutes on either side or to your preference. Remove from the heat and allow to rest on a plate for 5 minutes. Deglaze the pan with a splash of port and allow to bubble for a few seconds, this will make the cooking juices turn into a delicious jus.
- To serve, strain the red cabbage of its liquid and arrange onto the plate, slice the steak and serve on the side. Dot the beetroot, shaved radishes and fresh blackberries around the plate and drizzle with the port jus.