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