Herb-Crusted Beef Flat Iron Steak with Semolina and Savoy Cabbage

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.