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
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):