Flat Iron Steak With Potato, Squash and Mushroom Fricassee

Photo: Jon Mortimer

Ingredients

6 ounces flat iron

Salt

Black pepper

1/2 cup dry sherry

1 cup heavy cream

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

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

If desired slice on a bias against the grain for presentation.

In a sauté pan heat the canola oil over medium high heat

Add the potatoes. Allow to cook until brown on each side before turning.

In a thick-bottomed saucepan combine the remaining ingredients

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

In the center of a warm entrée plate ladle about ½ cup of the fricassee

Place meat (either sliced or not) over fricasee.

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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.