Wagyu Beef Flat Iron Steak with Mustard and Smoked Paprika Sauce

Cooking Method

1. Bring the beef up to room temperature – ideally an hour before cooking – pat the steak dry with paper towel and season generously with Sea Salt.
2. In a small pot place the dijon mustard, white vinegar, sugar or honey and the egg and bring to a medium heat whisking often until the mixture thickens and begins to bubble. Remove from the heat. Stir in the mayonnaise, the smoked paprika and cayenne pepper and season with cracked pepper. Keep warm, ready to serve.
3. Bring a pan or hot plate to a high heat. Using a spoon of Beef Tallow while pre-heating the pan, sear the steak until beautifully golden on one side and turn over. Place the butter on top of the steak while it continues to cook and throw some fresh thyme and rosemary into the pan. As the butter melts, tilt the pan to collect the juices with a spoon and baste the steak. We ideally want the steak to be around 130 degrees internally for medium rare before removing it from the pan to rest. If cooking by eye, it should take around 3 minutes per side depending on how hot the pan is.
4. Rest the steak for 5 minutes on a board and slice to serve, seasoning with cracked pepper. Serve with the Quick Mustard and Smoked Paprika Sauce and vegetables of your choice.

Serving

Crispy roasted potatoes – skin on and diced into medium chunks, par-boiled in chicken stock, strained before the potatoes have become too soft, tossed in salt, pepper, paprika and mixed herbs and a generous douse of vegetable oil (duck fat if available!) and roasted in the oven at 200 degrees for around 30 minutes or until golden and crisp.

Pan fried Silver beet – in a medium pan over medium heat using a nob of butter and splash of olive oil, sauté off diced onion, crushed garlic and the sliced white ends of the silver beet with a pinch of salt. Add a splash of apple cider vinegar and a teaspoon each of ground cinnamon and ground coriander. Keep stirring and when the steak has been removed from the heat to rest, add the sliced green tops of the silver beet until nicely wilted and ready to eat. Serve and enjoy!