Indian spiced yoghurt-roasted Aussie flat iron
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
Naan or basmati rice
For the yogurt marinade: Process ginger, onion, garlic, chilli, spices, lime juice and 1 teaspoon salt in a food processor until finely chopped, transfer to a bowl and stir in yogurt. Refrigerate half the yoghurt mixture, then add beef to remaining yogurt mixture, turn to coat and marinate overnight.
To cook: 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. Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking (130-140°F / 55-60°C internal temperature or 1 hour 30 minutes for medium-rare, 140-150°F / 60-65°C 1 hour 40 mins – 1 hour 45 mins for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
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, then 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.
To serve: Serve with thinly sliced beef and any resting juices with reserved spiced yoghurt mixture, lime wedges and coriander.