CHARGRILLED SPICE-CRUSTED FLAT IRON STEAK WITH WARM CAPRESE SALAD
2 tsp coriander seeds
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 x 240g flat iron steaks
sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
4 thin slices rye bread
1 red onion, sliced
6 cloves garlic, sliced
2 cups mixed heirloom tomatoes, chopped
1 bunch basil leaves
1 ball fior de latte, torn
2 tsp balsamic vinegar
Combine the spices in a pan over a moderate heat and cook briefly until toasted. Grind in a mortar until cracked, then scatter onto the steaks and season generously with pepper. Refrigerate for 1 hour (or vacuum seal for best results), then season generously with salt and drizzle with half the oil.
Cook the steaks over a moderate charcoal fire for 10 minutes, turning regularly, until medium-rare. Meanwhile, toast the rye bread until lightly charred.
Fry the onion and garlic in the remaining oil in a pan over a high heat until softened, then add the tomatoes and cook briefly. Fold in the basil and fior de latte, then serve on rye bread with the carved steaks and a drizzle of balsamic vinegar.