Pan-Seared Flat Iron Steak with Corn Cream and Beer-Battered Onion Rings

Pan-Seared Flat Iron Steak with Corn Cream and Beer-Battered Onion Rings

Serves: 2
Cooking Time: 18 min
Preparation: 40 min
Level: Medium 

recipe and photos by rachel prieur bherer

Our Maillard flat iron steaks are excellent and you wouldn't want to spoil this nice marbled beef flavour. Just salt and pepper will do. Add those steaks to a wonderful recipe of corn cream and satisfying beer-battered onion rings. A meal worthy of a good brewery!


Corn Cream

  • 341 ml of whole kernel corn (a can)
  • 50 ml of cooking cream
  • 1 tsp of chicken bouillon concentrate
  • 50 ml of water
  • 1 pinch of smoked paprika
  • Salt and pepper, to taste

Onion Rings

  • 1 Spanish onion
  • 1/2 cup of flour
  • 1/2 cup of a lager of your choice
  • 1/2 tsp of baking powder
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1 tsp of smoked paprika
  • Oil for frying


  1. Temper the flat iron steaks, season with salt and pepper
  2. Drain the kernel corn. Grill in a deep pan for 8 minutes to give it a golden-brown colour.
  3. Add the water, cream, salt, pepper, smoked paprika and chicken bouillon concentrate. Simmer for 2 minutes.
  4. Blend the corn mix until it is smooth.
  5. Heat a cast iron pan over high heat with a drizzle of oil. Sear the steaks for 3 to 4 minutes on each side and let sit in aluminum foil for 5 minutes.
  6. Preheat the deep fryer at 350°F.
  7. Slice the Spanish onion in rings of about 1 cm thick.
  8. Mix the batter ingredients.
  9. Coat the onion rings with the batter mix and gently dive them in the hot oil.
  10. Cook the rings for 2 to 3 minutes or until golden brown. Wipe with paper towel to get rid of oil, while being careful not to burn yourself.
  11. Presentation: Generously pour the cream corn in a plate.
  12. Slice the flat iron steaks (against the grain, always), and put on top of the cream, then the onion rings.
  13. Decorate with chopped chives and smoked paprika.

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