Flat Iron Steak With Potato, Squash and Mushroom Fricassee
Photo: Jon Mortimer
Ingredients
6 ounces flat iron
1 cup heavy cream
1 tablespoon Dijon mustard
4 Yukon Gold potatoes (cooked and quartered)
1 tablespoon Canola oil
1 red bell pepper (roasted, peeled and julienne)
1/2 teaspoon ground black pepper
Kosher salt to taste
Preparation
Tools
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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.
Yield:
4.0 servings
Added:
Monday, October 4, 2010 - 11:42am