Flat-Iron-Steak with Wok-Pichelsteiner and Nam Jim

Name: Flat-Iron-Steak with Wok-Pichelsteiner and Nam Jim
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Flat-iron steaks (approx. 350 g each; cut from the shoulder of the beef); 2 Garlic cloves; 1 red chilli pepper; 1 collar Coriander; 1 Organic Lime; 1 TABLESPOON Schmand; 1 TEASPOON Palm sugar (alternatively brown sugar); 1 TABLESPOON Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 300 g Carrots; 250 g Celeriac; 400 g waxy potatoes; 2 Onions; 4 TABLESPOONS Oil; 200 ml dry white wine; 1 rod (approx. 150 g each) Leeks; 6 Stem/s Marjoram; 1 TABLESPOON Butter; 1 cm fresh horseradish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

The Pichelsteiner vegetables, more precisely potatoes, leek, celeriac and carrots, are also a great dish for vegetarians. It is accompanied by a Thai dip with lime, chili and coriander

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Flat-iron steaks (approx. 350 g each; cut from the shoulder of the beef)
2 Garlic cloves
1 red chilli pepper
1 collar Coriander
1 Organic Lime
1 TABLESPOON Schmand
1 TEASPOON Palm sugar (alternatively brown sugar)
1 TABLESPOON Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
300 g Carrots
250 g Celeriac
400 g waxy potatoes
2 Onions
4 TABLESPOONS Oil
200 ml dry white wine
1 rod (approx. 150 g each) Leeks
6 Stem/s Marjoram
1 TABLESPOON Butter
1 cm fresh horseradish

Directions

1
Take steaks out of the refrigerator about 30 minutes before preparation. For the Nam-Jim dip, peel and chop the garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Wash coriander, shake dry, pluck off leaves. Wash the lime hot, dry, finely grate the peel. Squeeze lime. Puree prepared ingredients, sour cream, palm sugar and sesame oil with a hand blender. Season with salt.
2
Preheat oven (electric cooker: 90 °C/circulating air: 70 °C/gas: not suitable). Pat the steaks dry and sprinkle them all around with 1 teaspoon each of salt and sugar (see fig. 1), leave to rest for approx. 10 minutes. In the meantime, peel and wash the carrots, celery and potatoes (put the peelings in the rum-fort-pot, see page 100). Cut carrots into slices, celery into sticks and potatoes into slices. Cook together in boiling salted water for about 3 minutes until al dente.
3
Put the meat on the oven rack. Cook in the hot oven for approx. 30 minutes until the steaks have a core temperature of 54 °C (see fig. 2).
4
Onions peel, in strips cut. Drain the vegetables and collect the cooking water. Heat 2 tablespoons of oil in a wok or deep frying pan. Brown the onions in it. Deglaze with wine and boil down to about half. Pour onion stock through a sieve into a small pot. Add 200 ml vegetable cooking water, bring to the boil again and reduce to about a quarter. Set aside.
5
Clean, wash and cut the leek into rings. Wash marjoram, shake dry, pluck off leaves and chop coarsely. Heat butter in a wok or pan. Fry the blanched vegetables and leeks for about 3 minutes. Add the marjoram and wine reduction, stir-fry briefly. Season to taste with salt and pepper. Peel horseradish and grate over the vegetables.
6
Heat 2 tablespoons of oil in a frying pan. Sauté the steaks in it for about 1 minute on each side. Season with salt if necessary. Slice and serve with vegetables and Nam Jim.
7
Sprinkle the steaks with salt and sugar: this intensifies the flavour and the sugar caramelises when roasted.
8
This is how low-cooking works backwards: Cook the steak in the oven up to a core temperature of 54 °C (use a meat thermometer), then fry it thoroughly for a nice crust.