Hey there Borough Boxers! How are we all? Well today i’m going to show you how to cook two wicked cuts of meat! One is going to be slow cooked for about 4 hours and is going to melt in your mouth, and the other is going to be a quick 5 minute meal … which is also going to melt in your mouth! We are taking on the slow braised Feather Blade Steak and also the beautiful rare Flat Iron Steak.
Now of course I purchased my meat from the fantastic Cumbrian Speciality Meats butchers which can be found at Borough Market (Thursday to Saturday), at Leadenhall Market (Monday to Friday), or of course you can order 24/7 from theBoroughBox website. Specialists in rare & heritage breeds I can really vouch for how special this meat is. Fantastic quality and sublime flavour.
So let’s start with the feather blade. This will feed 2 people and you’re going to need:
2 beautiful Featherblade Steaks
2 White Onions
Half a Leek
1 Clove Garlic
Sprig Rosemary and Thyme
1 Bay leaf
150ml Red Wine
150ml Ruby Port
1 Litre of Beef Stock
Glug of veg or rapeseed oil
God pinch of salt and pepper
To start with you should season the steaks well before frying them in a casserole dish at a high temperature with a splash of oil to get a beautiful caramalised exterior. Then remove the steaks from the pan and keep aside. In the same pan add your carrot, leek, onion and garlic (all roughly cut) to caramalise and get a lovely roasted look and flavour. Now add your herbs and cook for a few more minutes. If the pan starts to catch just add a splash of water. Definitely don’t change the pan as that’s where all the flavour is at the moment! At this point you can add your steak back in, plus your alcohol to deglaze the pan. You want the liquid to reduce by half and then add your stock. Add a touch of seasoning and then bung in the oven with a lid on at gas mark 3 for around 4 and a half hours.
Now some chefs would say season at the end, but I say season throughout. That way the flavours build and layer. If you just season at the end you end up using more and it can be harsh on the palate! When it comes out of the oven, serve with some buttery mash and peas! And eat those delicious veggies in the braising sauce you’ve made, they will be absolutely fantastic. Full of flavour.
Let’s move onto the Flat Iron steak … possibly my new favourite cut of steak. It comes very close to Rib Eye and is a lot cheaper. Flat Iron where have you been hiding from me!? All you need for this is two good steaks which have been seasoned well. Oil them lightly, put them straight on a hot griddle pan for a minute and a half each side, then leave to rest for around 4 or 5 mins. Why rest you might be wondering? well I’ve learnt that the trick to great meat is to let it rest and relax, and that way the meat becomes a lot more tender to eat and all those lovely juices stay in the meat rather than swimming around on your plate at the table!
WOW. This will blow your mind. SO much flavour and melts in the mouth. At a fraction of the price of fillet, rump, sirloin and rib eye you get great value for money and the taste is better than many other cuts too!
So give these dishes a try and I guarantee you wont be disappointed!
Chef Pril xx