For the Flat Iron Tartare

• Place the flat iron steak in the freezer until partially firm but not frozen solid.
• Using a sharp knife, trim and dice the beef into even 3-5mm cubes. Transfer to a chilled bowl.
• Add shallot, chives, anchovy, capers, parsley, mustard, lemon juice and Calabrian chilli.
• Drizzle with enough olive oil to lightly bind.
• Season with salt and pepper and gently fold to combine.
• Refrigerate until ready to serve.

For the Crispy Potato Batons

• Heat the vegetable oil in a deep fryer or saucepan to 180°C.
• Using a mandolin, slice the potato very thinly, then cut lengthways into thin batons.
• Rinse thoroughly under cold water until the water runs clear to remove excess starch.
• Pat completely dry. In batches, fry the potato batons until golden and crisp.
• Drain on a wire rack and season immediately with salt.

For the Crostini

• Heat olive oil in a frying pan over medium heat.
• Fry baguette slices until deeply golden on both sides.
• Drain on paper towel.

For the Hibachi-Grilled Flat Iron

• Season the flat iron steak generously with salt and place on a wire rack. Allow to temper at room temperature for 30–45 minutes.
• Heat a hibachi or grill pan until very hot.
• Grill the steak, turning occasionally, until caramelised and cooked to medium rare (52–54°C internal).
• Rest for at least 10 minutes.

For the Salsa Verde

• Add parsley and mint to a jug that fits an immersion blender and blitz.
• Add Calabrian chilli, garlic and red wine vinegar. Blitz again and add enough olive oil to create a spoonable sauce and blitz.
• Season to taste with salt and pepper.

For the Fennel & Orange Salad

• Combine fennel and orange segments in a bowl.
• Dress with balsamic vinegar, olive oil and salt.
• Toss gently to combine.

To Serve

• Spoon the Flat Iron Tartare into a 10cm ring mould and press gently to compact.
• Create a small divot in the top and place the egg yolk in the centre.
• Carefully remove the ring mould.
• Arrange Crispy Potato Batons around the outer edge and fan the Crostini on the plate.
• Just before eating, break the yolk and mix through the tartare.
• Slice the rested Hibachi-Grilled Flat Iron against the grain and arrange along your serving plate.
• Spoon over Salsa Verde.
• Serve with Fennel and Orange Salad on the side.