Prep time:        30 mins

Cooking time:  25-30 mins

Serving:            4 people 

You will need

Pickled Red Cabbage OR buy a jar

  • 1 red cabbage
  • 500ml white wine vinegar
  • 400g sugar 
  • 250ml water

Olive Tapenade

  • 150g Always Fresh Black Kalamata Pitted Olives
  • 25g Always Fresh Anchovies
  • 15g Always Fresh Capers
  • 1 clove of garlic 
  • 50ml of olive oil
  • Salt and Pepper 

Caramelised Pear

  • 3 Packham Pears
  • 25g butter 
  • 25g sugar
  • 30ml neutral oil
  • 1/2 tsp. salt flakes


Horseradish Foam

  • 30g horseradish - slightly frozen or very cold
  • 200ml soy milk 
  • 300ml grape seed oil
  • Salt
  • Creaming gun and gas bulbs 

Tempura Batter

  • 50g GF Flour
  • 50g Water - chilled

Zucchini Flowers

  • 4 Zucchini Flowers - lightly blanched and placed in cold water to prevent cooking

Flat Iron Steaks

  • 4 x 220g Cape Grim Flat Iron Steaks
  • Salt and Pepper
  • Extra Virgin Olive Oil 
  • 50g melted butter
  • 1 small bunch of thyme sprigs

Step 1

To make the pickled cabbage, add the vinegar, sugar and water to a medium saucepan. Bring to the boil, take off the heat and allow to cool. Slice the red cabbage finely and place in a container. Cover with the cooled pickling liquid and set aside to pickle for at least 2 weeks before using.  You can also buy pickled red cabbage in a jar.


Step 2

To make the tapenade blend all ingredients together apart from the olive oil. Gradually add oil and blend until fully combined. It’s ok to leave a little texture. Spoon the tapenade into a piping bag.


Step 3

To caramelize the pears, peel each pear with a peeler or sharp knife, maintaining the shape.  Cut each pear in half and then each half into 3. Remove the seeds. Heat a large fry pan with 1-2 tablespoons of neutral flavoured oil and a pinch of salt. Lay the pear slices in the hot pan flat side down to colour, flip over and colour the other side.  Add the butter and sugar to the pan to melt and dissolve then take off the heat and cook until ready to serve.


Step 4

To make the horseradish foam grate the horseradish on the micro plane. This is easier to do if the horseradish is nearly frozen or at least very cold. Peel the horseradish before grating.  Add the grated horseradish to a blender along with the soymilk then slowly add the oil to the blender and emulsify the horseradish into a mayonnaise. Pour into a cream gun, charge twice and shake well. This can keep in the fridge for a week.


Step 5

To stuff the zucchini flowers gently prize open the petals just enough to remove the bitter stamen from the middle of the flower. Pipe the tepenade in the middle of the flower, about half way up. Twist the petal tops to enclose and set aside in the fridge before frying.


Step 6

To make the tempura batter: mix the gluten free flour and chilled water together with a fork. While the steak is cooking fry the zucchini flowers. Preheat a pot of oil to 180degrees. Dip the flower part only in the gluten free tempura batter and holding the other end submerge the flower part only for 30 seconds (using tongs) before dropping the entire zucchini in the oil. Cook each one for 2 minutes in total.  If the oil is not hot enough the batter becomes oily. Use a slotted spoon to remove from the oil. Drain on paper towel.


Step 7

To cook the flat iron steak: preheat the flat plate of the barbecue or fry pan on high. Make sure meat is at room temperature before cooking. Carefully trim any access fat. Season both sides with salt and pepper. In a hot oiled pan, cook the flat iron for 3 minutes on each side. When the meat is nearly cooked baste the meat using the bunch of thyme as a brush to impart some of the thyme flavour into the meat. Remove meat from heat and rest for 3 minutes


Step 8

To plate: individual serves, slice each steak into 5 pieces and arrange on one side of each plate. Place a few pieces of pear and cabbage around the plate and finish with a zucchini flower and peaks of horseradish foam. Alternatively, this can be presented as a big share platter.



  • If the horseradish is frozen it makes it easier to peel the skin and grate.
  • The horseradish foam will keep in the canister for one week in the fridge.
  • Flat iron steak is part of the shoulder muscle of the beef.
  • Cream guns are gassed with Nitrous Oxide bulbs and can be purchased from catering / restaurant suppliers and kitchen specialty shops. They are great not only for making foams but cake decorating and desserts.