Grilled Flat Iron Steak
Burgundy-Braised Beech Mushrooms, Caramelized Shallots,
Roasted Plum Tomatoes & Potato Allumettes
Recipe Serves 6
For the Steak
6 7oz Flat Iron Steak
6 Teaspoons Unsalted Butter
1 Teaspoon Olive Oil
Kosher Salt and Black Pepper to taste
*For weight loss purposes, reduce quantity of butter.
Sprinkle salt and pepper on both sides of the steaks. Heat a large skillet over medium-high heat, add oil then steak and cook 4 to 5 minutes on each side, or to desired temperature. Add butter on top of steaks, remove from heat and let rest for 5 minutes. Cut diagonally – across the grain – into thin strips and set aside until ready to plate the dish.
For the Mushrooms
4 oz White Beech Mushrooms
4 oz Brown Beech Mushrooms
4 oz Shitake Mushrooms, Julianne
4 oz Sweet Port
4 oz Red Wine
1 Tablespoon Olive Oil
4 oz Unsalted Butter
Salt and Black Pepper to Taste
Heat a large skillet over medium-high heat, add oil then all mushrooms and cook for 3 minutes. Add the port and wine and cook until the liquid has reduced 75%. Add the butter and season with salt and pepper. Stir over heat until the until the butter is emulsified with the wine. Set aside until ready to plate the dish.
For the Roasted Tomatoes
6 Plum Tomatoes
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Thyme, Chopped
3 Garlic Cloves, Finely Chopped
Salt and Pepper to Taste
Position a rack in the middle of the oven and preheat the oven to 250 degrees. Stem the tomatoes and slice them in half lengthwise. Lay the tomatoes, cut side up, in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with the thyme and garlic. Roast for 40 to 60 minutes. Increase the oven temperature to 400 degrees and roast the tomatoes until caramelized, about 8 additional minutes. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired and set aside until ready to plate the dish.
For the Potato Allumettes
6 medium-size Potatoes
10 Cups Vegetable, Peanut or Corn Oil (for deep-frying)
Salt to taste
Wash the potatoes well and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.
Heat oil to 350 degrees. Drop potatoes into hot oil and cook 7 minutes. Drain and allow the potatoes to cool. Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired. Set aside until ready to plate and garnish the dish.
For the Caramelized Shallots
6 tablespoons Unsalted Butter
2 lbs Fresh Shallots, peeled, with roots intact
3 tablespoons Sugar
3 tablespoons Red Wine Vinegar
½ teaspoon Kosher Salt
Preheat the oven to 400 degrees. Melt the butter in a 12-inch (ovenproof) sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes on the stove top, tossing occasionally, until the shallots start to brown. Add the vinegar, salt and toss well. Place the sauté pan in the oven and roast for 15 minutes, depending on the size of the shallots, until they are tender. Season to taste, and set aside until ready to plate the dish.
Divide the mushrooms in the center of 6 plates. Arrange the shallots and tomatoes around the mushrooms and place the sliced steak on top of the mushrooms. Top with potato allumettes and serve!