Grilled Flat Iron with crispy spuds and chipotle mayo by Andy Allen
To start make your ‘patatas bravas’ style accompaniment by cutting the potatoes into small wedges and finely dicing the red onion. Heat some olive oil in a large frypan over mid-high heat, add the red onion and potatoes and cook until caramelised.
Once there’s a good amount of colour on the potatoes and onions, deglaze the pan with the Tabasco Chipotle sauce. A deglaze sounds fancy, but it’s easy. The idea is to add sauce to the pan to steams off any bits of flavour that are stuck to the pan (as we are only using five key ingredients, it’s essential to pick up as much flavour as possible). Continue to toss the onions and potatoes in the remaining liquid until most of the liquid has evaporated. Set aside.
Heat an oiled grill pan over high heat. While you’re waiting, season your steak the classic way; add salt and pepper and cook for about 2 minutes on each side.
Lastly, quickly whip up a chipotle mayonnaise to serve - it’s easy. Mix the mayo and tabasco in a small bowl to your taste. Like it hot? Add more Tabasco.
Once the steak is cooked, serve alongside the crispy patatas bravas and the chipotle mayo!