Grilled
Flatiron Steak with Crispy Onions,
Creamed Potatoes, Cabernet Franc Butter &
Green Peppercorn Oil
By Chef
Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA
FlatIron
Steaks:
Portion Steaks into 4.5 oz. with the center gristle cut
out (ask your butcher).
Ingredients:
1/2 Cup Cabernet Sauvignon
1 tbls. Green Peppercorn
3 Bay Leaves
1 tbls. Thyme (chopped)
1/2 cup Canola Oil
1 tbls. Garlic (chopped)
Procedure:
Combine all ingredients in a blender. Blend until smooth
and pour over steaks. Refrigerate overnight.
Crispy
Onion Ingredients:
1 Yellow Onion (sliced into thin rings)
1 cup Cornstarch
1 cup Flour
TT Salt and Pepper
Canola Oil (enough to deep fry)
Procedure:
Combine cornstarch, flour, salt and pepper. Dredge the
onion slices in the mixture and deep fry in canola oil
until crispy. Drain on paper towels.
Creamed
Potatoes Ingredients:
2 Russet Potatoes (boiled in water until just done)
1 Small Yellow Onion (sliced thin)
2 Cloves Garlic (chopped)
1 tbls. Thyme (chopped)
1/4 cup Heavy Cream
1 tbls. Butter
TT Salt and Pepper
Procedure:
Dice and peel the boiled potatoes. Place in a large pot
and add all of the remaining ingredients. Cook over low
heat until thick. Season to taste with salt and pepper.
Cabernet
Franc Butter Ingredients:
1 Bottle Cabernet Franc
1 cup Sugar
1 Butter (room temperature)
TT Salt and Pepper
Procedure:
Reduce wine and sugar together until it becomes a syrup.
Add wine syrup to the butter in a mixer and combine adding
salt and pepper to taste. Store in the refrigerator until
needed.
Green
Peppercorn Oil Ingredients:
1 cup Canola Oil
1/2 cup Green Peppercorns
Procedure:
Combine in a blender and puree. Refrigerate until needed.
Assembly:
Grill marinated flatirons until desired temperature. (We
recommend medium rare). Place potatoes in center of plate.
Slice the steak thinly against the grain and place over
potatoes. Top with the cab franc butter, crispy onions
and green peppercorn oil drizzled around.
Other
Great Chef Recipes:
Braised
Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce
Cracker
Bread
Crimson
Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a Cucumber
Vinigrette
Duck
Confit and Wild Mushroom Ragout
Grilled
Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil
Red
Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig Bread
Seared
Foie gras with Vanilla Brioche, Granny Smith Apple Slaw
Seared
Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly
Other
Related Links:
Mirepoix
Restaurant
Chateau
Felice