Indian Spiced Yogurt-roasted Aussie Flat Iron

Indian spiced yoghurt-roasted Aussie flat iron

Serves 4

Beef

Ingredients

Alternate cuts: Beef sirloin or filet

For the yogurt marinade:

1/2 each thinly sliced spanish onion
1 tbsp finely grated ginger
1 each finely chopped garlic clove
2 each small red chilies
1 each lime, juiced
2 tsp coarsely crushed coriander seeds
1 tsp salt
3 tsp ground turmeric
3 tsp garam masala
1 1/4 cups natural yogurt

For the flat iron:

2 tbsp vegetable oil
3 pounds Aussie grassfed beef flat iron
1/4 each coarsely chopped spanish onion
2 ounces coarsely chopped ginger
2 each garlic cloves
3 tsp coriander seeds
2 each roughly chopped ripe tomatoes
1/2 bunch swiss chard, stalks trimmed, leaves coarsely chopped

To serve:

Lime wedges
Coriander
Naan or basmati rice

Methods

For the yogurt marinade: Process ginger, onion, garlic, chilli, spices, lime juice and 1 teaspoon salt in a food processor until finely chopped, transfer to a bowl and stir in yogurt. Refrigerate half the yoghurt mixture, then add beef to remaining yogurt mixture, turn to coat and marinate overnight.

To cook: Preheat oven to 325°F /160°C. Remove beef from marinade, wiping off most of the excess and place in a roasting pan on a lightly oiled rack. Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking (130-140°F / 55-60°C internal temperature or 1 hour 30 minutes for medium-rare, 140-150°F / 60-65°C 1 hour 40 mins – 1 hour 45 mins for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.

Heat vegetable oil in a large frying pan over medium-high heat, add onion, ginger and garlic and cook for about 5 minutes until fragrant and onion is tender, then stir in coriander seeds until fragrant. Add tomatoes and cook down slightly, then stir through swiss chard until wilted, season to taste with salt and a squeeze of lime.

To serve: Serve with thinly sliced beef and any resting juices with reserved spiced yoghurt mixture, lime wedges and coriander.

Chef Notes:

Add a splash of beef stock to the roasting pan if you’d like a delicious light sauce to spoon over the finished beef. The flavors of the marinade will drip down into stock and mingle to form a beautiful sauce.
These Indian-inspired flavors would work well with other cuts of beef too – a roast would be a good option or try a whole beef filet for a special occasion meal.