Cheshire Food Blogger

Flat Iron steak with rocket, Parmesan & potato wedges

So it’s nearly the first ‘proper’ weekend after the Christmas and New Year break… How is everybody feeling? Are you ready for another feast yet? If not, fear not, as this might just get you in the mood…

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This recipe is a real weekend treat – Flat Iron steak with all the delicious gastro-pub style trimmings. Consider it a big, fat WELL DONE to you if you’ve been watching what you eat this week. It’s now time to treat yo’ self. This meal also really does make you feel as if you’ve just eaten out at your favourite pub or Italian eatery but for a fraction of the price too, which is even more brilliant in January of all months.

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400g Flat Iron steak from the butchers at the Cheshire Smoke House.

Flat Iron steak is also known as butlers’ steak or shoulder top blade roast. It’s from the top of the front leg of the animal (hence the name shoulder) and is packed full of flavour and marbled with a fair bit of fat. Make sure you ask your butcher to remove any excess fat or gristle so you can just get on with cooking and enjoying it.

I get mine from the Cheshire Smoke House (just outside Wilmslow) and at £5.99 for 400g that EASILY feeds two, this is such excellent value for money as well as down right delicious.

I cannot stress the importance of rest time in this recipe, so do not skip it and you should end up with something really tender, pink and juicy.

What you need:

  • 400g Flat Iron steak (at room temperature before cooking)
  • sea salt flakes
  • black pepper
  • chilli flakes
  • 2 medium potatoes (I like Maris Piper)
  • olive oil
  • balsamic glaze (I use this one)
  • half a punnet button mushrooms
  • 1 tsp ghee
  • 1 tsp garlic paste
  • 1/2 tsp dried thyme
  • half a pack of ready-to-eat rocket
  • 15-20g freshly shaved Parmesan cheese

What to do:

Lightly rub both sides on the meat with olive oil then season generously with sea salt, freshly ground black pepper and chilli flakes. I find one pinch of chilli flakes per side of the steak gives enough ‘heat’ but if you like it fiery, add more.

Pre-heat your oven to 200 degrees.

Cut your potatoes into even sized wedges. Add to a large pan of salted, boiling water and par-cook for 8 minutes. Drain well in a colander and allow the moisture to evaporate from them. Transfer to a roasting tray and drizzle/toss with plenty of olive oil, then season well with sea salt and pepper. Cook in the oven for 30 mins – turning once to ensure they cook evenly.

Half the mushrooms and add to a small frying pan with the ghee, garlic paste and dried thyme. When the wedges have 15 mins cooking time remaining, turn on the heat beneath the mushrooms to the lowest setting. These will now cook slowly until everything else is ready. Keep and eye on them and stir/toss when necessary.

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Mushrooms with ghee, garlic paste and dried thyme

Heat a heavy-based griddle or frying pan read for the seasoned steak. When the pan is nice and hot, add the steak and cook for 2 mins on each side. And no more than that for a nice, rare and juicy steak.

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steak on the griddle with the mushrooms sizzling away.

Immediately remove the steak from the pan and wrap in tin foil to rest and keep warm for up to 10 mins (but at least 5 mins). This bit is the key to epic steak – so don’t skip it!

Arrange the rocket on each plate, sprinkle with Parmesan shavings and drizzle with the balsamic oil. Add the wedges and mushrooms to the plate and slice your steak diagonally with the sharpest knife you own.

Dig in & enjoy.

Sophie -x-

Cheshire Food Blogger
Brad’s juicy portion with plenty of wedges and loads of garlic mushrooms!

Review: Gusto, Alderley Edge

Last Sunday, the boyfriend and I decided to take an impromptu trip to Gusto in Alderley Edge for a bite to eat. We booked a table just a couple of hours ahead, and they had enough space to squeeze us in.  We were seated in a beautiful booth right near the window. Perfect for a spot of people-watching and of course, excellent lighting, just in case I got the urge to take any photos of my food… 😉

Beetroot, red onion and cranberry bruschetta with goat’s cheese and a walnut dressing.

To start, I decided on the bruschetta. They have 3 bruschetta options in total (impressive), but after a little deliberation I chose the beetroot, red onion and cranberry bruschetta with goat’s cheese and a walnut dressing.  The bread was substantial enough for a starter but still light and crispy, which worked really well with the toppings. The goats cheese was also slightly toasted which worked, and the walnut dressing really was delicious. I could have eaten a whole other piece if it were there – not sure what that says about the portion size, as I was particularly ravenous!

Bradley chose the Fritto misto of sardine, prawn and squid with pan fried garlic polenta, green gazpacho and lemon purée. It goes without saying he enjoyed it; he had eaten the entire thing before I had chance to take a photo… 🙂

For the main course, we both decided we fancied a steak. As not to be too greedy, and keep options light, we went for the 28 day-aged flattened rump steak with garlic, chilli, peppercorn, sea salt, rocket and Grana Padano cheese. We shared 3 side orders to bulk it out a little, steamed spinach with sea salt, fries and Italian fried courgettes. The steak was well-cooked, perfectly seasoned and still hot throughout from the griddle. I mention hot throughout as sometimes you find flattened steaks to be a little too cold once they reach the table. It was also melt-in-your-mouth tender and we both ate every last bit. The chilli flakes are also such a good addition, which gives it a subtle but noticeable bit of spice. Yummy.

The sides were also excellent – fries, hot, nice and crispy and the spinach tasted really fresh and was seasoned well with the sea salt. However, it was the Italian fried courgettes which really stole the show. So light, so crispy, seasoned to perfection with the courgette still maintaining it’s slightly bitter flavour inside. A very generous portion too which helps when sharing! The texture and bite remained in the middle of each lightly battered strand. Genius, and the best version of fried courgettes I have ever tasted. Well done, Gusto!

28 day-aged flattened rump steak with garlic, chilli, peppercorn, sea salt, rocket and Grana Padano

On to puddings, and I decided to keep it stodge-free and simple, so went for this delightful little Ginger panna cotta with confit clementine. I was so pleasantly surprised by this pudding, the panna cotta was perfectly set and you could still see the writing of the mould on the top, which I thought was a nice touch- intentional or not! The panna cotta itself was light and creamy, with prominent ginger and a soft vanilla flavour coming through. It was accompanied by a medley of strawberries and clementines which were sweet but still had a lovely bite to them, which indicated they were nice and fresh. Carefully sprinkled beneath and above them was a crunchy chocolate dusting which added a lovely extra sweetness and texture. Just yummy.

Ginger panna cotta with confit clementine & fresh strawberries

Overall we really enjoyed our meal at Gusto, Alderley Edge and will return no doubt again in the future. We paid full price for our meals – but used their Dining Club card which allowed 20% if booked online, as recommended by M-DOG, Manchester Dining Offers Guide! Thanks, M-DOG!


Recipe: Sirloin Steak with Tabasco Jalapeno Chimichurri

So, this is my main course for the Tabasco #FunWithFlavour challenge, a sirloin steak served with a spicy homemade chimichurri (using Tabasco Jalapeno), parmesan dusted chips and a courgette and pea side dish.

Sirloin Steak with Tabasco Jalapeno Chimichurri, Spiralized Courgetti & Parmesan dusted chips
Sirloin Steak with Tabasco Jalapeno Chimichurri, Spiralized Courgetti & Parmesan dusted chips

Here’s the recipe, it takes about 45 minutes and serves 2.

What you need:

For the Chimichurri

  • 2 shallots
  • 3 large garlic cloves
  • ½ tsp dried oregano
  • ½ tsp chilli flakes
  • Half juice 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp Green Tabasco
  • Whole bunch fresh parsley

For the rest:

  • 2 Sirloin steaks, rested at room temperature and rubbed with olive oil, salt and pepper
  • 1 courgette
  • A few handfuls of frozen petit pois or garden peas
  • 2 portions of frozen oven chips
  • 50g Parmesan cheese
  • Salt and freshly ground black pepper for seasoning

What to do:

  • First of all preheat your oven cook the chips as per packet instructions. To make them taste a little nicer, I usually drizzle a little olive oil on them before cooking and season really well with salt and freshly ground black pepper.
  • Make the chimichurri by blitzing the parsley, oregano, garlic, shallots and chilli flakes in a food processor (or chop very finely by hand). Add the olive oil, lemon juice, white wine vinegar and some seasoning, and pulse to combine everything to a sauce consistency.
  • Using a Spiralizer or a peeler, slice the courgette into thin strips. Add to a microwave proof bowl with the frozen peas and top with boiling water. Microwave on full power for 3 minutes until cooked through. Drain and cover to keep warm until serving.
Cougetti and pea side-dish with Chimichurri sauce
Cougetti and pea side-dish with Chimichurri sauce


  • For the steaks, heat a griddle pan and cook the steaks for 2-3 mins on each side or until done to your liking. Once cooked, rest for 5 minutes before serving in some tin foil to keep warm.
  • Once the chips are done, remove from the oven and grate over the Parmesan cheese and a little more salt and pepper to taste. Serve everything on the table at once so you can dig-in and enjoy!
Oven chips with olive oil, Parmesan, salt & pepper
Oven chips with olive oil, Parmesan, salt & pepper
Sirloin Steak with Tabasco Chimicurri
Serve on the table for everyone to help themselves