CAst iron chuck steak

A flavourful affordable steak, marinated in a red wine and herb marinade, cooked in a cast iron pan and topped with a spicy compound butter, served with fluffy mashed potatoes.

Click here for the downloadable recipe.

INGREDIENTS

Beef

1,5 kg or 4 Boneless chuck eye steaks

1 ½ teaspoons Maldon salt flakes

1 teaspoon Freshly ground black pepper

1 teaspoon Olive oil

2 teaspoons Butter

Marinade

½ cup Olive oil

½ cup Red wine

2 tablespoons Balsamic vinegar

4 cloves Garlic, crushed

2 tablespoons Dark brown sugar

1 tablespoon Mixed herbs (oregano, thyme, rosemary), dried

1 teaspoon Salt

½ teaspoon Ground black pepper

Butter

½ cup Butter

2 cloves Garlic, crushed

1 tablespoon Fresh rosemary, finely chopped

1 teaspoon Chili flakes

¼ teaspoon Paprika

METHOD

Preparing the marinade:

Place the oil, red wine, balsamic vinegar, garlic, brown sugar, herbs, salt and pepper in a tall container and blend with an immersion blender.

Place the chuck steaks in a shallow container. Pour the marinade over the steaks and turn until they are completely covered on both sides.

Cover with plastic wrap and refrigerate for 24 hours.

Preparing the chuck steak:

Remove the marinated steaks from the refrigerator. Remove the steaks from the marinade and pat dry with paper towel. Season with the salt and black pepper and leave to get to room temperature, about 20 minutes prior to cooking.

Heat a cast-iron pan or grill pan on the stove on high heat for about 5 minutes. Add the oil and heat until it starts to smoke. Add the steak to the pan and sear it on each side for about 2-3 minutes per side.

Turn the heat to medium-low, add the butter to the pan and let it melt over the steak. Cover the steaks and let them cook for about 3-4 minutes at low heat until the desired degree of doneness. Tilt the pan and baste the steak with the melted butter.

Remove the steaks from the pan and let them rest for about 10 minutes before slicing. When ready, slice against the grain at a slight angle for extra tenderness. Serve with the compound butter and fluffy mashed potatoes.

Preparing the compound butter:

Place the room temperature butter in a small bowl and add the garlic, rosemary, chili flakes and paprika. Stir to combine using a fork and make sure all the ingredients are well blended.

Scrape the flavoured butter onto a piece of plastic wrap and shape it into a log. Twist the ends of the plastic to keep the shape. Place in the refrigerator and leave to harden and ready to use.