Flat Iron Steaks With Potato Wedges, Swiss Chard And Garlic Parsley Dressing For 6

“An underused cut of steak, popular with food professionals, simply pan-fried and roasted –  The dressing for this is a cooked chimichurri style sauce,  the famous Argentinian and Uruguay steak sauce and condiment – Thick potato wedges and swiss chard are served and help compliment the roasted meat and work very well with the dressing  ‘’ You can try the Flat Iron Steaks on a recipe box for 6.

Note From Chef Spencer Westcott An underused cut of beef but so full of flavour. We've prepared the wedges to ease your prep' time and to cut down on waste.
Artisan ingredients included:
  • 6 Grass Fed British Flat Iron Steaks 230g From Stokes Marsh Farm
  • 600g Rainbow Chard
  • 2 Banana Shallots
  • 1 Red Chilli
  • 3 Bunches Flat Leaf Parsley
  • 2 Bunch Coriander
  • 1 Sprig of Rosemary
  • 2 Sprigs Thyme
  • 6 Cloves Garlic
  • 2 Bunches Spring Onions (8)
  • 1.5kg Koffman’s Washed Potatoes
From Your Cupboard:
  • Vegetable oil
  • Sea salt
  • Freshly-ground black pepper

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Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.


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