Flat Iron Steaks with Pico de Gallo


Prep time: 15 minutes

Cooking time: 25 minutes

Serves: 4


  • 2 Cups Jasmine Rice  
  • 750g Flat Iron Steak 
  • 5 Roma Tomatoes  
  • ½ Spanish Onion  
  • 1 Garlic Clove  
  • 1 Jalapeno Chilli 
  • ½ Bunch Coriander 
  • ½ tsp Ground Cumin  
  • 2 Limes  
  • Salt & Pepper  
  • Olive oil  


1. Wash the rice and cook it as per packet instructions. 

2. Pat dry the steaks and season with salt and pepper.  

3. Bring a large frying pan or BBQ to high heat, drizzle with olive oil and cook the steaks for 1 min at the time for approx. 8 to 10 mins depending on the thickness and on how cooked you will like. 

4. Remove from pan and let it rest for 10 mins before slicing.  

5. Meanwhile, finely dice the tomatoes, finely dice the onion, finely dice the jalapeno and crush the garlic, add to a mixing bowl. 

6. Wash and finely chop the coriander, add to the bowl and squeeze the juice of 2 limes. Add the cumin, 1/3 Cup olive oil and season with salt and pepper. Mix well and set aside in the fridge. 

7. Finely slice the steaks against the grain. Add the Pico de Gallo on top of the steaks and serve with Jasmine Rice on the side.  

8. Garnish with coriander leaves. 

Ingredients for Flat Iron Steaks with Pico de Gallo

Garlic Head Each

$3.00 ea

Fresh Herbs Coriander Bunch

$0.99 ea

Onion Red Spanish Each

$1.75 ea

Tomato Roma Each

$1.16 ea

Chef's Choice Organic Jasmine Rice 1kg

$5.69 ea

Cape Grim Beef Flat Iron Steaks 400-750g

$26.24 ea

Gourmet Organic Herbs Cumin Ground 30g

$3.99 ea