Ioannis Grammenos – Heliot Steakhouse Wagyu Flat Iron Steak with Truffle Mash & Lemon Thyme Butter
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Wagyu
- Serves 4
Ioannis Grammenos (Heliot Steakhouse) presents Australian Wagyu flat iron steaks with fresh truffle mash for a tender, rich, melt in the mouth dish.
Ingredients
- 1200g Aussie Wagyu flat iron steaks
- 500g Maris Piper potatoes
- 300g butter
- 200g milk full fat
- 4g of fresh truffle
- Salt and pepper to taste
- Red wine sauce
Method
- Start by cleaning the wagyu flat iron.
- Peel the potatoes and place them in a pot with cold water and 1 tablespoon of salt.
- Bring to a boil, then simmer until the potatoes are soft.
- Drain the water and pass the potatoes through a fine sieve. Place the sieved potatoes in a small pot.
- In a separate pot, warm the milk and butter together until the butter is fully melted.
- Gradually add the warm milk and butter mixture to the potatoes, one spoonful at a time, mixing well after each addition until the liquid is absorbed. Continue until all the milk and butter have been added and the mashed potatoes are smooth and silky.
- Season both sides of the Wagyu flat iron steak. Grill it to your preferred doneness, ensuring it reaches an internal temperature of 45°C. This temperature allows the marbling to melt, enhancing the flavour and tenderness of your steak.
