Combine the black and white pepper and lightly oil and marinate the flat iron steaks for 2 – 3 hours
Slowly poach the baby red and gold beetroots separately in lightly salted water. Refresh, peel and set aside.
Boil large red beetroots until softened, drain and peel. Place in blender and blend until smooth. Add the sherry vinegar to taste and a touch of sugar to balance the vinegar. Lightly season and set aside.
Peel the potato and square off the sides and cut thin wafers on a mandolin or by hand. Lightly dust in flour and fry in oil at around 150*c until crisp and golden, dry on paper towel lightly salt and set aside.
Brush a small amount of the pepper off the steaks and lightly salt before placing them on a smoking hot grill.
Grill hard for approx 2 – 3 minutes on each side depending upon thickness to medium rare and give the steaks a good amount of time to rest, minimum 5 minutes.
On the plate place combinations of beetroot puree and mustard together. Halve baby beetroots and scatter on the plate.
Carve the flat iron steaks thinly across the grain and soak up any excess blood before plating.
Lightly dress the watercress with olive oil and salt and lay on top of the beef.
Place 2 – 3 potato wafers over the beef to garnish.
If you are a retailer or restaurant looking for Wholesale and Distribution contacts, click here.