Flat iron steak with lemon myrtle salt & Davidson plum sauce
PREP COOK TIME 45 MINUTES
SERVES 4
1 To make mash, boil potatoes until soft; drain. Place milk and butter in same pan; bring to a simmer. Return potatoes to pan and mash; season to taste. Cover and keep warm until ready to serve.
2 To make Davidson plum sauce, place stock, shallot and peppercorns in a small saucepan; boil over medium heat until stock is reduced by half. Whisk in jam and butter until smooth; strain into a jug and season to taste.
3 Meanwhile, preheat a barbecue to medium heat.
4 Season steak with a little of the smoked salt. Sear steak for 3 minutes each side or until char marks appear. Move the steak off to the side of the barbecue and continue to cook using indirect heat for a further 8 minutes for medium rare or until it reaches an internal temperature of 55°C on a meat thermometer. Combine remaining salt and lemon myrtle. Transfer steak to an oven tray; sprinkle both sides generously with lemon myrtle salt, then set aside to rest for 5 minutes.
5 Meanwhile, boil, steam or microwave broccolini until tender; drain.
6 Carve steak into thick slices; serve with mash and broccolini, drizzled with plum sauce.
from the Test Kitchen
Flat iron steak, from the shoulder of the beef, is a terrific cut that ranks up there for tenderness with tenderloin. Dried lemon myrtle is available from spice shops and selected delicatessens..
Spaetzle with creamy Zurich-style pork
PREP + COOK TIME 45 MINUTES
SERVES 4
1 Make spaetzle dough.
This story is from the Issue 92 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 92 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
