Buffalo Flat Iron Steak
By Executive Chef & Owner Gerald Hirigoyen
Fringale and Piperade, San Francisco, CA.

Made with:
Durham Ranch Buffalo Steak

Serves: 4 to 6 as an Appetizer

Ingredients:
1/2 cup Olive Oil
1 lb. Buffalo Steak
Kosher Salt
Freshly Ground Black Pepper
3 Garlic Cloves (finely sliced)
Apple, Curry & Celery Root Remoulade
Ingredients:
2 medium Celery Roots (peeled, trimmed and finely shredded with a mandolin)
2 Green Apples (peeled and finely shredded with a mandolin)
4 to 5 tbls. Mayonnaise
Juice of 1 Fresh Lemon
1.5 tspn. Kosher Salt
1.5 tspn. Curry Powder
1/4 tspn. Piment Dâ'espelette
Piperade Vinaigrette and Garnish
Ingredients:
3/4 cup Piperade (see attached recipe)
1/4 cup Extra-Virgin Olive Oil
1/4 cup Water
2 tbls. Sherry Vinegar
1/4 tspn. Piment Dâ'espelette
1/2 cup Baby Mixed Greens (garnish)

Procedure:
Rub the 1/4 cup of olive oil all over the steak and place in a shallow container.

Generously season both sides of the meat with salt and pepper. Scatter the sliced garlic over the meat, cover with plastic wrap and marinate overnight (or for at least 4 hours) in a refrigerator.

To make the apple, curry and celery root remoulade, combine all of the ingredients in a large mixing bowl; Press the well mixed ingredients into 4 to 6 tall ring molds, cover with plastic wrap and set aside in a refrigerator.

When ready to prepare the dish, warm 1 D4 cup olive oil in a large sauté pan over high heat. Add the steak and sauté for 3 to 5 minutes on each side, according to desired doneness. Set the pan aside for the meat to rest for about 10 minutes before slicing diagonally in 1 D4-inch thick slices.

To make the piperade vinaigrette, combine everything except the baby mixed greens in a small bowl and thoroughly emulsify the ingredients using a stick blender. Strain through a fine meshed sieve and set aside.

Assemble:
Unmold the remoulade onto one side of each plate. Garnish the top of each salad with the baby mixed greens. Spoon the vinaigrette in a small pool alongside. Fan 3 slices of meat on top of the sauce. Ready to serve.

More Chef Recipes:
Buffalo Flat Iron Steak
Rack of Venison with Fennel, Coriander & Jerusalem Artichokes