The flat iron steak is a flavoursome, marbled cut from the shoulder. The inspiration to cook it (pre-salted) by constantly flipping it over hot smoking pan comes from Australian chef, Luke Burgess. The method gives you amazingly tender results, I have suggested bathing it in a rich creamy mushroomy sauce with truffle mustard stirred through. What’s not to love?

serves 2-4

400g grass-fed Belted Galloway flat iron steak

sea salt

1 tablespoon vegetable or grapeseed oil

200g Mushroom Forestry mixed mushrooms (shiitake & oyster), shiitakes sliced, oyster mushrooms separated at stem base

250ml (1 cup) Torello Farm beef broth

2 teaspoons soy sauce (or Worchester sauce)

125ml (½ cup) thickened cream

black pepper, to grind

½ tablespoon Red Hill Truffle Farm mustard (or Dijon mustard)

Lightly sprinkle salt evenly over each side of the steak. Place on a plate, cover, then refrigerate overnight or, for at least one hour. Remove the steak from the refrigerator 30 minutes prior to cooking.

Pre-heat the oven to 50°C (30°C fan-forced).

Heat a cast iron or heavy based frying pan over a high heat until just smoking. Add the oil, then the steak and cook for 6 minutes, turning over constantly every 30 seconds, for a medium-rare cooked steak. For a piece of steak larger than 400g, cook for another minute for every 100g more (eg 8 minutes for a 600g steak) . Transfer the meat to an oven-proof dish and cover completely with foil. Place in the oven to rest for 5-8 minutes.

Meanwhile, return the frying pan over a medium heat and add the mushrooms. Cook for 2 minutes stirring occasionally so the edges turn golden brown. Pour in the beef broth and bring to a simmer, then add the soy sauce and cream. Season with a generous grinding of pepper. Bring to a high simmer and cook for 5 minutes to reduce by a third – the sauce will be a thin consistency. Stir in the mustard to combine.

Slice the steak across the grain. Transfer to the pan and take to the table to serve. Alternatively, ladle sauce and mushrooms over sliced steak. Serve immediately.

Note: The cooking times are a guide. Results will slight differ depending on the thickness of steak and the heat distribution across the frying pan.

Recipe by Fiona Hammond, July 2023