Pan-Seared Flat Iron Steak with Corn Cream and Beer-Battered Onion Rings
Serves: 2 |
Cooking Time: 18 min |
Preparation: 40 min |
Level: Medium |
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!
Ingredients
- 2 flat iron steaks, from Maillard
- Salt and pepper, to taste
- Some chives, chopped
- 1 pinch of smoked paprika
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
Preparation
- Temper the flat iron steaks, season with salt and pepper
- Drain the kernel corn. Grill in a deep pan for 8 minutes to give it a golden-brown colour.
- Add the water, cream, salt, pepper, smoked paprika and chicken bouillon concentrate. Simmer for 2 minutes.
- Blend the corn mix until it is smooth.
- 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.
- Preheat the deep fryer at 350°F.
- Slice the Spanish onion in rings of about 1 cm thick.
- Mix the batter ingredients.
- Coat the onion rings with the batter mix and gently dive them in the hot oil.
- 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.
- Presentation: Generously pour the cream corn in a plate.
- Slice the flat iron steaks (against the grain, always), and put on top of the cream, then the onion rings.
- Decorate with chopped chives and smoked paprika.
