The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Flat iron steak with mango & fennel salad
Flat iron steak with mango & fennel salad & saute potatoes
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 2 flat iron steaks
- 2 large potatoes
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 1 garlic clove
- 1 carrot
- 1 mango
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley
- 1 fennel
Nutritional Information
Calories: 622
Protein: 44g
Carbs: 62g
Fat: 22g
Ingredients
- 1 carrot (use half)
- 1 flat iron steak
- 1 mango (use half)
- 1 fennel (use half)
- 1 garlic clove (use half)
- 2 large potatoes
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
Nutritional Information
Calories: 837
Protein: 47g
Carbs: 101g
Fat: 26g
Flat iron steak with mango & fennel salad
Flat iron steak with mango & fennel salad & saute potatoes
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8. Thinly slice the garlic and potatoes (leaving the skins on). Place on a lined baking tray, season with sea salt and black pepper and drizzle over 1/2 tbsp oil. Mix well, then bake for 25-30 mins, until golden and crispy.
- Remove the root from the fennel, then thinly slice. Peel the carrot and use a peeler to peel long ribbons. Peel the mango and thinly slice, discarding the stone. Drain the sweetcorn. Add all to a bowl with the mustard and 1/2 tbsp olive oil. Finely chop the parsley and add half to the bowl. Season with sea salt and black pepper and mix to combine.
- Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Season the steaks with sea salt, then place in the pan. Cook until golden brown (as a guide: 2-3 mins on each side for medium rare or 4-5 mins on each side for well done). Remove the steaks from the pan and leave to rest on a plate for a few mins.
- Thinly slice the steaks and serve with the crispy potatoes and salad. Garnish with the remaining parsley.
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