Succulent steak just right for everyone

It's been kept on the down-low in recent years by butchers, butlers and chefs the world over; the cut for only those in-the-know.

To some it's the Butler's Steak, to others the Oyster Blade Steak, and many call it the Flat-Iron Steak. Whatever the name, this unique cut of meat has been a delicious secret for far too long.

The succulent Flat-Iron Steak is the latest addition to the Silver Fern Farms premium aged beef range. Meat experts have revitalised the cut using new butchering and preparation methods. It may not be the prettiest looking piece of meat (it has an unusual square shape thanks to its unique preparation) but the new Flat-Iron Steak from Silver Fern Farms stacks up against the best of the best when it comes to taste and tenderness.

Silver Fern Farms general manager marketing Sharon Angus is expecting big things from the latest addition to the range -- affectionately known as the ugly steak -- forecasting it will become a firm favourite of New Zealand foodies.

Silver Ferns shares two of its favourite recipes with us.

BEEF TERIYAKI with SWEET PUMPKIN

1 pack Silver Fern Farms Flat Iron Steaks
1 Tbsp extra virgin olive oil

Teriyaki Sauce:

2 Tbsp brown sugar
2 Tbsp mirin
2 Tbsp rice vinegar
2 Tbsp soy sauce

Combine the sauce ingredients in a small bowl.

Rub the steaks with oil and season to taste. Heat a frypan and cook the steaks for three minutes each side. Transfer to a plate, cover and rest for five minutes

Pour the sauce into the pan, bring to the boil and simmer until thick and glossy.

Cut the steaks into five thick slices. Place on a serving plate and pour over the sauce.

SWEET PUMPKIN

2 cups diced pumpkin
2 Tbsp mirin
2 Tbsp soy sauce
1/2 cup chicken stock
1 tsp grated ginger

Steam pumpkin over boiling water until just cooked through.

In a saucepan combine mirin, soy sauce, chicken and ginger. Simmer until reduced by half and thickened. Add the pumpkin and toss to coat.

Serve steaks on rice with Sweet Pumpkin.

* Preparation Time: 15 minutes

* Cooking Time: 20 minutes

* Serves: 2

FLAT IRONS with an ITALIAN HERB RUB and PESTO SALAD

4 x Silver Fern Farms Beef Flat Irons
1 cup each basil and flat leaf parsley leaves
1/2 cup oregano, marjoram or thyme leaves
2 tsp Dijon Mustard
2 garlic cloves, crushed
2 Tbsp extra virgin olive oil

Pesto salad:

2 cups green and purple basil leaves
1 cup fresh parsley leaves
1 cup roasted whole almonds, roughly chopped
1/4 cup pine nuts, toasted, roughly chopped
50g pecorino, grated or thin shavings
1 cup kalamata olives (optional)
extra virgin olive oil for dressing
1 lemon, juice of
To serve, toasted ciabatta bread

In a food processor, blend together the herbs, mustard and garlic. Blend in the olive oil and season to taste with salt and freshly round black pepper. Rub each Silver Fern Farms Flat Irons steak with the herb mix and leave to marinate for 20-30 minutes before cooking.

Heat a heavy-based frying pan or barbecue.

Cook the steaks for three minutes each side. Remove and rest for five minutes.

To prepare the salad, quickly toss together the basil leaves with roasted almonds, pine nuts, shavings of pecorino and olives if using. Drizzle with olive oil and lemon juice and season to taste with plenty of sea salt and freshly ground black pepper.

Arrange the salad components on serving plates and top with the cooked Silver Fern Farms flat irons. Serve with thin slices toasted ciabatta bread.

* Prep time: 10 minutes

* Cook time: 10 minutes

* Serves: 4