| Smoked
Sea Salt Crusted Roasted Flat Iron Steak, Wilted Watercress, Brie,
and Tomato Salad
By Executive Chef Robert Clark,
C Restaurant,
Raincity Grill and Nu Restaurant
For
the Steak:
Ingredients:
6
- 7oz. Flat Iron Steak
1 tspn. Smoked Sea Salt
Procedure:
1. Remove the steak from the fridge and season
with the smoked sea salt. Let it sit at room temperature for about
30 minutes before you want to cook it.
2.
Sear in a hot pan or grill for 3 minutes on each side then allow
to rest for 6 minutes, more than enough time to heat the salad
below.
For
the Salad:
Ingredients:
1
tbls. Olive Oil
1 tbls. Shallots (chopped)
4 whole Cherry Tomatoes (cut in half)
1 tspn. Red Wine Vinegar
2 oz. Brie Cheese (large dice)
1 cup Watercress
Season to Taste
Procedure:
1. In a sauté pan, cook the shallots in
the olive oil until translucent. Add the tomatoes and vinegar
and cook for 30 seconds. Toss in the cheese and watercress and
cook until the greens are wilted and the cheese is starting to
melt.
2.
Season and place in the center of a plate. Cut the rested steak
and place on top sprinkling with a bit more smoked sea salt.
More
Chef's Recipes:
Beer
Battered Oysters / Granville Island
Boiled
Nova Scotia Lobster & Grilled Foie Gras Sandwich, Spring Greens,
Truffle and Port Reduction
Smoked
Sea Salt Crusted Roasted Flat Iron Steak, Wilted Watercress, Brie,
and Tomato Salad
"Smoked
C Salt" Crusted Baked Pacific Halibut with Preserved Sungold
Tomatoes, Baby Watercress, Apple and Hazelnut Salad
Other
Great Related Links:
Cooking
for Solutions
Seafood
Recipes
Healthy
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch Programs
are empowering seafood consumers and businesses to make choices
for healthy oceans.
To learn more, visit www.seafoodwatch.org.
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