with radicchio, olives and picual olive oil
Pair Ed Halmagyi's Flat iron steak with a Sangiovese for a perfect wine match. It’s dry and savoury, yet has a beautiful core of sweet red fruit and savoury spice notes making it a choice bet. Enjoy this recipe!
For the steak
4 x 200g flat iron steaks
Sea salt flakes and freshly-ground black pepper
1 tbsp extra virgin olive oil
Finely grated zest and juice of 2 lemons
1½ tsp pimenton
For the radicchio and olives
1 head radicchio, quartered
¼ cup extra virgin olive oil
1 cup mixed pitted olives
2 tsp baby capers
2 sprigs rosemary
1 ruby grapefruit, segmented and diced
Chopped parsley and Picual olive oil
1. Season the steaks generously with salt and pepper then rub with extra virgin olive oil. Mix the zest, juice and pimenton in a small bowl. Cook the steaks over a hot barbecue grill for 8-10 minutes, turning regularly, until medium. From time to time, drizzle with the lemon mixture. Set aside to rest.
2. Drizzle the radicchio with 1 tablespoon extra virgin olive oil and cook on a hot barbecue grill for 5 minutes, turning several times. Heat the remaining oil in a skillet over a moderate-high heat and fry the olives, capers and rosemary for 10 minutes. Drain well, then add then pink grapefruit.
3. Carve the steaks, then serve with the olive mixture, radicchio, parsley and Picual olive oil.
Recipe by Ed Halmagyi
Photography John Paul Urizar
Styling Michaela Le Compte