For the Chipotle Cinnamon Flat Iron Steak: In a bowl, mix olive oil, fresh lime juice and chipotle cinnamon. Add flat iron steak, cover and marinate in the fridge for 4 hours minimum.
Heat binchotan coals in grill until glowing red hot. Grill marinated steaks for approximately 5 minutes a side or until desired doneness. Take off the grill, allow to rest, carve and season with salt.
Sweet Potato Mash
Place sweet potato in boiling water and cook for approximately 8 minutes or until tender. Drain and place in a bowl. Add butter, egg and chipotle cinnamon. Mash until smooth texture and keep warm.
Dukkah
In a bowl, mix toasted nuts with all other ingredients. Transfer to a coffee grinder and pulse until partially ground. Reserve for use.
Labneh
Ina bowl, mix all ingredients except the black pepper. Transfer to a cheesecloth lined strainer and place in the fridge overnight. Discard liquid and season with cracked black pepper. Reserve for use.
Pomegranate Molasses Reduction
In a small saucepan, combine all ingredients. Simmer on low heat until reduced by half. Strain and transfer to a squeeze bottle and keep warm.
Serving
In the centre-of-the-plate, place two cylinders of sweet potato mash and top with dukkah. Fan carved flat iron steak and glaze with pomegranate molasses reduction. Arrange roasted heirloom carrots, pearl onion and labneh around the steak. Garnish with dukkah, micro greens and fresh pomegranate seeds.
CHEF's TIP!
<b>Grilling Over Binchotan Coals:</b><br>
Live fire cooking and utilizing different types of wood/charcoal to add layers of flavour is all the rage in foodservice now. Japanese Binchotan, which is a high carbon kilned oak, is perfect for searing meats, shellfish and a variety of vegetables that can be glazed during the grilling process. It can take up to one hour to get the coals glowing red hot and ready but will keep its temperature for up to six hours, burn hotter than traditional seasoned oak and give off minimal smoke or flames."
