Flatiron, or Butler’s steak as it’s known in the UK, is becoming increasingly popular in restaurants as an economical cut of meat with excellent flavor.

I like to marinate it for 24 hours to allow the flavors to really penetrate the steak but 6-8 hours will do. It’s ideally suited for outdoor grilling but I’ve also cooked it on the stove top in a ridged-base grill pan with perfect results.

This is a fragrant salad that’s rather special, easy to make and lovely for spring or summer.

Thinly sliced radishes would also go well in the salad if you can find them. The lemongrass dressing will keep covered in the fridge for a couple of days but don’t add the extra fresh mint and cilantro (coriander leaf) until you’re ready to serve.

Asian Flatiron Steak Salad with a Lemongrass Dressing

ASIAN FLATIRON STEAK SALAD with a LEMONGRASS DRESSING

(served 4)

Ingredients:

12 oz (340g) of flatiron/butler’s steak

1 tablespoon (15ml) of freshly squeezed lime juice

1 teaspoon of reduced sodium soy or tamari sauce

1 teaspoon of Thai fish sauce

1/2 teaspoon of hot chili oil

1/2 teaspoon of toasted sesame oil

For the salad:

Enough shredded lettuce or mixed greens to serve 4

1/2 an English (hothouse/seedless) cucumber, peeled and cut into thin strips

1 medium carrot, peeled and shredded

4 green (spring) onions, white and pale green parts only, shredded

2 heaped tablespoons of chopped fresh cilantro / coriander

2 heaped tablespoons of chopped fresh mint leaves

For the lemongrass dressing:

3/4 cup (180ml) of low sodium chicken broth

2 lemongrass stalks, finely chopped (tough outer parts discarded)

2 shallots, finely minced

2 tablespoons of freshly squeezed lime juice

1 tablespoon of low sodium soy or tamari sauce

1 tablespoon of Thai fish sauce

1 heaped teaspoon of sugar

1 teaspoon of hot chili oil

To serve:

2 heaped tablespoons of chopped fresh cilantro (coriander) and mint leaves.

Action:

Put the steak in an airtight plastic bag and whisk together the next 5 ingredients. Pour the marinade over the steak in the bag making sure it’s well covered, then seal the bag and put it in the fridge for at least 6 hours, turning it over occasionally.

Make the vinaigrette by heating the broth, lemongrass and shallots over a medium heat. Simmer for approx 10 minutes or until reduced by about half then take it off the heat and set it aside for 10-15 minutes.  Strain the liquid into a small bowl and discard the solids.

Gently whisk the lime juice, soy sauce, fish sauce, chili oil and sugar into the cooled dressing liquid.

If you’re making the dressing ahead, cover and chill it in the fridge until you’re ready to serve. It will have jellified due to the broth, so gently warm it through before serving and add the extra mint and cilantro at the last minute.

Take the steak out of the marinade and pat it dry – discard the marinade.

Meanwhile, heat the grill / grill pan and sear the steak on each side for about 5 minutes  for medium-rare. Transfer  the steak to a cutting board and allow it to rest for 10 minutes before slicing thinly across.

Finally, toss all the salad ingredients together with the dressing, then divide between 4 plates along with the warm sliced steak.