Flat Iron Steak, Anchovy, Crackling and Pepper Sauce

Name: Flat Iron Steak, Anchovy, Crackling and Pepper Sauce
Yield: Serves 6
Cuisine: France
Ingredients: 400 ml (14 fl oz) blended olive oil; 250 ml (9 fl oz/1 cup) milk; 1 garlic clove; 3 tablespoons Kampot pepper; 200 g (7 oz) potatoes, peeled and diced; white pepper, to season; lemon juice, to season; 60 g (2¼ oz) garlic; 130 g (4¾ oz) French shallots; 2 flat iron (oyster blade) steaks, 425 g (15 oz) each, cartilage reserved (ask your butcher to do this for you); sunflower oil, for frying; 12 anchovies; 4 kohlrabi leaves; ½ teaspoon olive oil, for frying; 3 tablespoons olive oil; 1 tablespoon butter; 40 g (1½ oz) sugar; 100 ml (3½ fl oz) light soy sauce; 3 tablespoons brandy; 15 g (½ oz) black peppercorns, ground; 2 tablespoons white balsamic vinegar; 5 g (¼ oz) sichuan peppercorns, ground; 15 g (½ oz) white peppercorns, ground; 250 ml (9 fl oz/1 cup) brown chicken stock; 1 tablespoon fish sauce; 3 tablespoons white peppercorns; 1 teaspoon xanthan gum; 3 tablespoons black peppercorns; 50 ml (1¾ fl oz) white wine vinegar; 50 g (1¾ oz) sugar

Preparation info

Serves
6

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

2 flat iron (oyster blade) steaks, 425 g (15 oz) each, cartilage reserved (ask your butcher to do this for you)

Europe
France
Main course
Spicy
Mediterranean

Method

Put the thick piece of cartilage from the centre of the oyster blade in a saucepan with enough water to cover and boil it for 5–6 hours until soft. Scrape any remaining meat off, slice thinly and dehydrate overnight in a dehydrator.

Remove any sinew and cut the steak into 140 g (