Flat Iron Steak With Potato, Squash and Mushroom Fricassee

Ingredients

6 ounces flat iron
1/2 cup dry sherry
1 tablespoon Dijon mustard
1 tablespoon Sliced leek (White part only)
4 Yukon Gold potatoes (cooked and quartered)
1 tablespoon Canola oil
1 red bell pepper (roasted, peeled and julienne)
1/2 cup sliced wild mushrooms (porcini, chanterelle, morel or an
1/2 teaspoon ground black pepper
Kosher salt to taste

Preparation

1
Season the steak with salt and pepper and place on a well-seasoned grill. Cook to desired done-ness then place on a cutting board to rest
2
If desired slice on a bias against the grain for presentation.
3
In a sauté pan heat the canola oil over medium high heat
4
Add the potatoes. Allow to cook until brown on each side before turning.
5
In a thick-bottomed saucepan combine the remaining ingredients
6
Cook over medium heat for one half-hour or until the liquid is reduced by ½. Strain any excess oil from the potatoes then add to the saucepan
7
In the center of a warm entrée plate ladle about ½ cup of the fricassee
8
Place meat (either sliced or not) over fricasee.

Tools

 



About

I love flat iron! This tender cut from the shoulder quad is the most flavorful and juicy piece of meat on a cattle. One thing to be mindful of is that it does not fare as well cooked past medium and shines best coming off a hot grill seareed rare or medium rare as it will toughen with additional cooking. This dish is a great end to the grilling season as the fricasee can be loaded with the squashes of the fall harvest.

Yield:

4.0 servings

Added:

October 4, 2010

Creator:

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