Cedar & Ember · Main dishes

Flat Iron Steak with Green Chimichurri & Crispy Smashed Potatoes

Name: Flat Iron Steak with Green Chimichurri & Crispy Smashed Potatoes
Total time: 55 min
Yield: 2 servings
Ingredients: 400 g Flat iron steak; 400 g Baby potatoes; 2 tbsp Olive oil; 1 tbsp Neutral cooking oil; 1.5 tsp Salt; 0.5 tsp Black pepper; 20 g Parsley; 1 tbsp Fresh oregano; 2 clove Garlic; 2 tbsp Red wine vinegar; 60 ml Extra virgin olive oil; 0.25 tsp Red chili flakes

A hard-seared flat iron steak sliced against the grain, spooned with punchy herb chimichurri and served with golden, crackly smashed baby potatoes.

55 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Flat iron steak400 g
Baby potatoes400 g
Olive oil2 tbsp
Neutral cooking oil1 tbsp
Salt1.5 tsp
Black pepper0.5 tsp
Parsley20 g
Fresh oregano1 tbsp
Garlic2 clove
Red wine vinegar2 tbsp
Extra virgin olive oil60 ml
Red chili flakes0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Sulphites in red wine vinegar. Check packaged ingredients for other allergens.

Method

Boil the potatoes

Cover the potatoes with cold salted water, bring to a boil and simmer 15–18 minutes until fork-tender. Drain and let them steam-dry for 5 minutes.

Smash and roast

Heat the oven to 230°C. Spread the potatoes on an oiled baking tray, press each one flat with the bottom of a glass, drizzle with 2 tbsp olive oil and season with salt. Roast 20–25 minutes until deeply golden and crisp at the edges.

Make the chimichurri

Stir the parsley, oregano, garlic, vinegar, chili flakes and a pinch of salt together, then mix in the 60 ml olive oil. Let it sit while you cook the steak.

Sear the steak

Pat the steak dry and season generously with salt and pepper. Heat the neutral oil in a cast-iron pan over high heat until it shimmers. Sear 3–4 minutes per side for medium-rare (about 54°C inside).

Rest and slice

Rest the steak for 5–8 minutes on a board, then slice thinly against the grain.

Plate

Fan the steak beside the crispy potatoes and spoon chimichurri over both.

Take the steak out of the fridge 30 minutes before cooking so it sears evenly. Don't skip the steam-dry: drier potatoes get crispier.

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