Regional Flavours

Grilled flatiron steak, salt baked beetroot, curd, sour honey

Recipe written by chef Alastair McLeod, demonstrated at the Hunting Club

Ready In: Approx 3.5 - 4 hours
Serves: 4

Ingredients

200g
coarse sea salt + additional for seasoning
200g
fine salt
2
egg white, lightly beaten
250g 
plain flour
2
sprigs rosemary, leaves stripped
125ml 
water
6
medium beetroot or 8-10 small beetroot cleaned and trimmed
+
extra virgin olive oil to serve
1
small flatiron steak
+
freshly milled pepper
100ml
goat curd, to serve
+
red wine jus, optional
+
winter leaves, to garnish
 
Sour honey:
150g
honey
2 tbsp
apple cider vinegar
2
sprigs lemon thyme
5
peppercorns
1
star anise
1
bay leaf
½ tsp
soy
½ tsp
mirin
+
salt

Method

1. Prepare salt crust by placing salts, egg white, flour, rosemary and most of the water in a food processor and whiz to combine. Add remaining water to form a firm dough. Tip out and bring into a ball, cover with plastic wrap and set aside for a few hours.

2. Heat oven to 170C. Divide dough into pieces and roll out. Place a beetroot on each and press the dough up and over to completely seal. Bake for 1- 1½ hours then allow to cool.

3. Crack open and discard the crust then brush each beetroot with olive oil.

4. Meanwhile, preheat barbecue to its hottest setting.

5. Season the steak with salt and pepper and brush with a little olive oil, grill for 4-5 minutes, turning every 30 seconds or so. Remove the steaks, cover loosely with foil and rest for 5 minutes before carving.

6. Present steak, beetroot, curd and sour honey as you wish. Garnish with leaves.

Sour honey:

Combine everything and heat till just warm. Stand for 4 hours then pass.

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