Ingredients


4 x 175g/6oz lean flat iron steaks

Salt and freshly milled black pepper

2 sprigs fresh thyme or rosemary leaves, roughly chopped

20ml/4tsp rapeseed or olive oil

For the Tapenade:

50g/2oz kalamata black olives, stoned and drained

1 tsp garlic infused oil

1-2 anchovies, drained

25g/1oz capers in brine, drained

10ml/2tsp fresh thyme leaves





Method


To prepare the tapenade; place the olives, garli oilc, anchovy, capers, thyme and tomatoes and lemon juice in a processor or blender and process for 1-2 minutes to form a rough paste.

Place the steaks on a chopping board, season and sprinkle with the herbs on and oil on both sides.

Cook on the steaks on a prepared barbecue or under a preheated moderate grill according to your preference (Rare -2 minutes on each side, Medium Rare - 3-4 minutes on each side, Medium - 5-7 minutes on each side).

Cover with foil and leave to rest for 5-10 minutes.

Serve the steaks with the tapenade and chunky chips.

Flat iron steak is best when cooked to either medium rare or medium. Resting time is crucial.

If preferred, replace the flat iron steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the following timings: (Based on a 2cm/¾-in thick steak):


Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Flat Iron Steaks with Olive
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes
Recipes IBS Sano - Low FODMAP Recipes - Logo Background Recipes