MLA Indian Spiced Yogurt-Roasted Aussie Flat Iron
- Prep time 20Min
- Cook time 1Hr, 30Min
- Technique Broil, Grill
- Meat Beef
- Cut Sirloin
- Serves 6
Indian spiced yoghurt-roasted Aussie flat iron
Ingredients
Alternate cuts: Beef sirloin or filet
For the yogurt marinade:
- 1/2 each thinly sliced spanish onion
- 1 tbsp finely grated ginger
- 1 each finely chopped garlic clove
- 2 each small red chilies
- 1 each lime, juiced
- 2 tsp coarsely crushed coriander seeds
- 1 tsp salt
- 3 tsp ground turmeric
- 3 tsp garam masala
- 1 1/4 cups natural yogurt
For the flat iron:
- 2 tbsp vegetable oil
- 3 pounds Aussie grassfed beef flat iron
- 1/4 each coarsely chopped spanish onion
- 2 ounces coarsely chopped ginger
- 2 each garlic cloves
- 3 tsp coriander seeds
- 2 each roughly chopped ripe tomatoes
- 1/2 bunch swiss chard, stalks trimmed, leaves coarsely chopped
To serve:
- Lime wedges
- Coriander
- Naan or basmati rice
Method
For the yogurt marinade:
-
Process ginger, onion, garlic, chili, spices, lime juice, and 1 teaspoon salt in a food processor until finely chopped.
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Transfer to a bowl and stir in yogurt. Refrigerate half the yogurt mixture.
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Add beef to the remaining yogurt mixture, turn to coat, and marinate overnight.
To cook:
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Preheat oven to 325°F / 160°C. Remove beef from marinade, wiping off most of the excess, and place in a roasting pan on a lightly oiled rack.
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Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking:
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130–140°F / 55–60°C internal temperature or ~1 hour 30 minutes for medium-rare.
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140–150°F / 60–65°C internal temperature or ~1 hour 40–45 minutes for medium.
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Remove from pan, cover loosely with foil, and set aside to rest for at least 20 minutes.
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Heat vegetable oil in a large frying pan over medium-high heat. Add onion, ginger, and garlic and cook for about 5 minutes until fragrant and onion is tender.
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Stir in coriander seeds until fragrant. Add tomatoes and cook down slightly, then stir through Swiss chard until wilted. Season to taste with salt and a squeeze of lime.
Chef Notes:
- Add a splash of beef stock to the roasting pan if you’d like a delicious light sauce to spoon over the finished beef. The flavors of the marinade will drip down into stock and mingle to form a beautiful sauce.
- These Indian-inspired flavors would work well with other cuts of beef too – a roast would be a good option or try a whole beef filet for a special occasion meal.
