flat iron steak with asparagus & salsa verde cooked on the Weber Smokey Joe BBQ
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Grill A Flat Iron Steak And Asparagus With Salsa Verde On A Weber Smokey Joe BBQ

Try this perfect summery dish; quick and easy, ideal for the beach

The flat iron steak is a working muscle so cannot be over-cooked otherwise it will be quite tough; so cook it quickly and don’t cook past medium, 68C (155F). This dish can be cooked on a picnic, making a change from the usual burgers and sausages. Richard Holden and Ian Hodgett also grill some spears of baby asparagus to accompany the steak. The BBQ they use is the Weber Smokey Joe portable charcoal BBQ ideal for a day out at the beach or by the lake.

 

 

  • flat iron steaks
  • baby asparagus spears
  • Weber Non-stick spray

Salsa verde

  • 2 sprigs basil; finely chopped
  • 3 sprigs mint; finely chopped
  • half pack flat-leaved parsley; finely chopped
  • 150ml (5.25fl oz) olive oil
  • 1 lemon; juice and zest
  • Sea salt

Combine all the ingredients. Can easily be made beforehand.

Let the grill come up to temperature spray it with the Weber non-stick spray then place the steaks directly over the coals. Place the asparagus spears to the side of the steak. Once the steak has the lovely caramelisation marks, not charred, turn over and cook the second side. When the steak is ready to turn over it will release easily from the grill, if it sticks give it a few more seconds. Keep turning the asparagus to make sure it caramelises on all sides; it should take about the same amount of time as the steaks. Check with a digital temperature probe and once it hits 58 – 68C (136- 155F) take it off and let it rest for 5 minutes before cutting it into slices about the thickness of a pencil.