3 Good Things…on a steak

If like me you have been enjoying Hugh Fearnley-Whittingstalls “3 Good Things” then you are probably feeling rightly inspired, 3 things together do often make a perfect triumvirate, but sometimes they just need 1 more thing….

One of my favourite flavour combinations is Port….Stilton….and Walnuts, they embody the rich tastes of this pre-festive season. I will quite happily devour these 3 together, but I really felt a need to let them live happily with a juicy flat iron steak.

The flat iron steak is a deeeply flavoured steak, though with little fat, it needs to be cooked quickly on a high heat and not past medium rare otherwise it toughens up. I cooked mine for a couple of minutes each side in a dry hot pan, with a little smoked sea salt and a grind of black pepper.

Leaving the steakto rest on a warm plate, deglaze the pan with a glug of tawny port, a slice of stilton crumbled in along with a good tablespoon of double cream, stir gently until combined. Spoon onto the rested steak, and serve with a green salad topped with walnuts and a drizzle of the stilton and port sauce.

A glass of port matches this perfectly.