Flat Iron Steak

The flat iron is an amazing cut of meat from the fore-quarter of the animal. It is from the shoulder and sometimes called a Butlers Steak or a Top Blade Steak. If using this cut you will want to serve it pink as the further you take it the more the risk of the meat becoming tough is. Make sure to be cooking it on very hot coals and slice it before you serve as there is the chance of a small bit of sinew in the middle.


For the Marinade 

3 TBSP Good Honey

3 TBSP Aged Balsamic Vinegar

1 TBSP Water

1 TBSP Walnut Oil

1 TBSP Cracked Black Pepper

1 TBSP Sea Salt

1 Sprig Fresh Thyme

3x200g Aprox Flat Iron Steaks Ask the butcher to remove the sinew from the outside or carefully remove with a sharp boning knife.

Mix all the marinade ingredients together and lay the beef in the marinade and gently rub it in, turn the meat every half hour and leave for 3 hours. If cooking that day leave it out . Cook the beef over the coals when they are at there hotest or in a very hot pan. Serve pink and if unsure probe the meat it should not exceed 58 degrees celcius. You can get maximum flavour if you cook this nicely, it is traditionally braising meat and can compete with all the other traditional steak cuts.


Gravadlax (in the coal)

This recipe is one of my favourites, the salmon is cooked over embers and creates a truly unique flavour. Ensure the coals are bright red, it will work well with most fish but in my opinion the best results come when using a large oily fish. Salmon or sea trout is preferable. Get it pin boned and don’t trim the fatty bits away as there is loads of flavour there, remember your at home not in a Michelin star restaurant. 

Firstly the fish will need to be cured for roughly 8 hours or overnight. The basic cure is as follows, remember you can always add spices to this to get a different flavour. Adapt it as you will but the base is as follows

500g Maldon Sea Salt

500g Light brown Sugar

1 tbsp pink peppercorns

5-6 bay leaves 

1 side of good quality salmon 

Generously rub the fish in the marinade and leave in the fridge in an air tight non reactive tray. Roughly an hour before cooking wash and leave the fish to air dry. Slice into portions and cook in the embers for 3/4 minutes each side.

Variations include:

The addition of 2 large cooked beetroot blended or

200ml gin & rosemary