May 2023 - Jason's Flat Iron Steak with Creamed Parmesan Polenta, Tomatoes, Mushrooms and Spring Greens
Serves 4 / Dairy / Citrus
Ingredients
Extra Virgin Olive Oil
250ml Whole Milk (Peckforton is perfect!)
250g Ground Polenta (Cornmeal)
150g Butter, diced
125g Parmesan, grated
1 Large Flat Iron Steak
250g Cherry Vine Tomatoes
4 King Oyster Mushrooms, cut in half down their length and scored
1 Spring Cabbage, sliced
1 Lemon, juiced
900ml Water
Salt
Black Pepper
Method
Pre-Heat the oven to 220°C
Pour the milk into a thick based, large saucepan with 900ml of water and 1 teaspoon of salt, then bring to the boil.
Slowly pour the polenta into the boiling milk and water, stirring constantly as it thickens. Continue stirring for 3 mins on a high heat.
Turn the heat to the lowest setting and cook it for 15 to 20 minutes, stirring every few minutes to prevent it from sticking.
While the Polenta is slowly cooking, bring a steamer pan to the boil and heat a heavy skillet, large enough to fit the Flat Iron Steak.
Season the steak to your liking, then sear in the pan on a high heat for 2 to 3 minutes on each side for medium rare, remove from the pan and wrap in foil to rest, leaving the pan on a medium heat.
Add the King Oyster Mushrooms, cut side down with a little oil to the steak pan and sear for 90 seconds before turning the mushrooms over.
Add the Cherry Vine tomatoes to the steak pan and dress with a little oil and seasoning, then put the pan in the oven for 10 minutes.
Remove the Cherry Vine Tomatoes and King Oyster Mushrooms from the oven and keep warm
Turn the oven off, but put the wrapped steak in the oven to warm up with the residual heat.
Steam the Spring Cabbage for 2 minutes, then remove from the heat and dress with the juice from the lemon, a little olive oil and seasoning.
Add the Butter and Parmesan to the Polenta pan and stir well until it’s all combined and is a creamy texture, similar to very creamy mashed potato. Add a little more milk if it isn’t creamy enough.
Serve the Polenta on a large platter, carve the Steak into thin slices across the top and arrange the Cabbage, Tomatoes and Mushrooms on and around the Polenta and Steak, then serve.
Enjoy!
