<![CDATA[Brett McGregor

I have to admit, when asked to write this blog I was very confident that I could write something honest, tasty and insightful. I don’t write about brands often, but this ‘Kiwi Company’ deserves a little accolade.

Silver Fern Farms is different. In a world where most of us care about the quality of what we are putting into our bodies, we long to buy something that is free from the added extras and numbers that seem to have infiltrated our food world without us even knowing. For too long we just bought and ate without thinking of the whole picture. Provenance and sustainability have become very important. Most of us are desperate to know where our food comes from, how it was looked after and cared for. It has become important for our producers to spread their message of how much is going into the farming of our finest quality, grass fed beef, lamb and venison.

The reason I wanted to write this is because I have first hand knowledge of the processes employed by Silver Fern Farms. I have walked through the processing side of things, watched the butchers in action taking their time to ensure the product you get from your local market is top quality. I was amazed at the care and attention I witnessed and would be the first to say that it IS amazing.

I have eaten these steaks loads of times, but these Flat-Iron Steaks are very easy to cook, and when you are in a hurry and need something tasty, these suit me down to the ground. At its best, medium rare, it can handle a load of added flavour because of its robust beef flavour, but can be just as good on its own simply sprinkled in salt.

Below is a little recipe that takes your taste buds on a journey. Fermented food is so hot right now, but when you add it to beef something amazing happens – it shakes up your taste buds and puts a smile on your dial

Silver Fern Farms Flat-Iron Steak meets Korean Kim-chi.
Serves 4 as part of a meal Prep time 15 Cook time 4

The sauce
1 x bosc pear, finely grated
½ medium red onion, finely sliced
2 cloves garlic, finely minced
2cm knob ginger, finely grated
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp mirin
1 tsp toasted sesame oil
1 tbsp Olivado Avocado oil

¾ - 1 cup Kim-chi, roughly chopped
1 avocado thinly sliced
a few lettuce leaves
3 spring onions, sliced thinly and placed into iced water
4-6 Tortillas or roti
coriander to garnish (optional)
4-6 tbsp your favourite spicy aioli*

For the beef
1 pkt Silver Fern Farm Flat-Iron Steaks

Method

Combine the pear, onion, garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil in a medium-size saucepan. Gently heat to dissolve the sugar. Keep warm and set aside.

Heat oil in a med fry-pan over high heat. When hot, add the steaks and sprinkle over a little salt and pepper, cook for 3-4 minutes each side or until cooked to your liking. Remove to rest for 5 minutes, slice, then add it to the sauce and combine, let sit for 2 minutes.

To serve
Place lettuce and beef in tortilla and top with chopped kimchi, sliced avocado, spring onions, coriander and aioli*

*Chilli and garlic aioli recipe
makes ½ cup Prep time 5

⅓ cup sour cream
¼ cup mayonnaise
1- 2 tbsp cayenne pepper or to taste
1 clove garlic, very finely minced
¼ tsp salt and pepper to taste
1/8 tsp paprika
⅛ tsp onion powder
1/2 tsp cumin

Method

Mix all ingredients together until well combined. Refrigerate until ready to use.

This post is created in partnership with Silver Fern Farms.