Flat Iron Steak With Potato, Squash and Mushroom Fricassee
By: Jon Mortimer
Published: Monday, October 4, 2010 - 11:42am

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

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.

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.