Herb-Crusted Beef Flat Iron Steak with Semolina and Savoy Cabbage
- American cheese39 g131 kcal
- Anise seed7 g24 kcal
- Apple cider vinegar240 ml50 kcal
- Beef flat iron steak215 g531 kcal
- Black olives181 g210 kcal
- Lard33 g298 kcal
- Ras el hanout5 g20 kcal
- Red bell pepper2 piece62 kcal
- Savoy cabbage1 head189 kcal
- Sea salt2 g0 kcal
- Semolina141 g508 kcal
- Tarragon1 bunch18 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender beef flat iron steak paired with savoy cabbage, red bell pepper and black olives and semolina, finished with tarragon and a hit of ras el hanout and anise seed. 1. Pat the beef flat iron steak dry and season with sea salt, ras el hanout and anise seed. 2. Heat lard in a heavy pan and roast the beef flat iron steak until it develops a deep golden crust, about 12 minutes. 3. Add savoy cabbage, red bell pepper and black olives to the pan and cook until just tender, stirring in tarragon for fragrance. 4. Cook the semolina separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of apple cider vinegar and a scattering of american cheese before serving hot.