Flat Iron Steaks, cut creatively from the Blade are an economical and flavoursome buy. The cut is also known as Oyster Blade steak. Coriander seeds, with their lemony undertones are an ideal match for this well-flavoured cut of beef and the herbs that match coriander well include, parsley and marjoram, though whatever you have to hand will be fine. Don't forget to season the steaks with salt before cooking - the flavour of the meat be far better. All steaks need to be rested after grilling to allow the juices to melt back into the meat fibres, thus producing a tender steak.

Ingredients

• 2 flat iron steaks
• 2 tablespoons chopped fresh seasonal herbs (oregano, parsley, chives etc)
• 1 clove garlic, crushed, peeled and chopped (or use 1 teaspoon garlic paste)
• 1 teaspoons coriander seeds, crushed
• drizzle oil

Method

1. Season the steaks with a little salt and pepper. The steaks will cook best if at room temperature, so if they are still chilled from storage in the fridge, cover and set aside for 5 minutes before marinating.
2. Chop the herbs and mix with the garlic and coriander. Rub into the steaks adding a dash of oil to help this process. Cover and set aside at room temperature for 10 minutes.
3. Preheat a grill pan until very hot. Add the steaks and cook on one side for about 4-5 minutes. Turn and repeat the cooking time. Stand for 2-3 minutes before serving with salt and pepper to season.

Cooks Tips

Meat will absorb marinating flavours better at room temperature. Where you can, cover the meat and leave at room temperature for 10 minutes. Any longer and it is wise - especially in summer - to refrigerate for food safety reasons. Allow the meat to come back to room temperature before cooking.