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Flat-Iron Steak with Broccoli and Kiwifruit Salad

Make the most of this tender and juicy cut

2 - 3

Serves

20 mins

Prep Time

20 mins

Cook Time

Silver Fern Farms

Recipe author

Silver Fern Farms

Tender steak on a bed of crunchy, fresh vegetables - what could be better? We've paired this dish with the sweet tang of kiwifruit which not only adds flavour, but also a kick of vitamin C to encourage the iron absorption from the steak.

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High Protein

High Iron

High Fibre

Flat-Iron Steak with Broccoli and Kiwifruit Salad

Ingredients

Salad

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220g Silver Fern Farms Beef Flat-Iron Steaks

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1 Tbsp olive oil

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2 cups broccoli

chopped into florets

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2 kiwifruit

peeled, cut in half and then quarters

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2 spring onions

sliced thinly

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½ red capsicum

deseeded and sliced thinly

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¼ cup fresh coriander

finely chopped

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pinch salt

Vinaigrette

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2Tbsp lemon juice

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2 Tbsp soy sauce

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1 tsp sesame oil

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1 Tbsp rice bran oil

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1 Tbsp brown sugar

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1 garlic clove

crushed

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1 Tbsp fresh ginger

grated

Method

Method

1

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

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2

Toss the Beef Flat-Iron Steaks in olive oil; season with salt and pepper. Heat a fry pan or BBQ and cook the Beef Flat-Iron Steaks for 3 mins each side.

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3

Transfer to a plate, cover and rest for 5 mins.

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4

Place the broccoli and salt in a saucepan. Cover with boiling water. Bring to the boil and simmer for 3 mins. Drain and refresh under cold water.

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5

Combine broccoli, kiwifruit, spring onion, capsicum and coriander in a bowl.

6

Place all vinaigrette ingredients in a jar. Shake to combine. Pour over the salad ingredients and toss to combine.

7

Serve the Beef Flat-Iron Steaks with the broccoli and kiwifruit salad.

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Nutrition Information per Serving (427g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1937 kJ (463 kcal)

Protein

32.0g

Total Fat

27.2g

Saturated Fat

6.0g

Carbs

18.7g

Sugars

17.9g

Sodium

1074mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)