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

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.

Rate this recipe

High Protein

High Iron

High Fibre

Picnic,

Lunch,

Under 30 Minutes,

Easy,

Salads,

Beef

Ingredients

Salad

220g Silver Fern Farms Beef Flat-Iron Steaks

1 Tbsp olive oil

2 cups broccoli

chopped into florets

2 kiwifruit

peeled, cut in half and then quarters

2 spring onions

sliced thinly

½ red capsicum

deseeded and sliced thinly

¼ cup fresh coriander

finely chopped

pinch salt

Vinaigrette

2Tbsp lemon juice

2 Tbsp soy sauce

1 tsp sesame oil

1 Tbsp rice bran oil

1 Tbsp brown sugar

1 garlic clove

crushed

1 Tbsp fresh ginger

grated

Method

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

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

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

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

Nutrition Information per Serving (427g)

This nutrition analysis is based on 2 serves. To reduce sodium content, use reduced salt soy sauce.

Energy

1937kJ (463 kcal)