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Flat Iron Steak with Arugula, Oven Dried Tomatoes and Asiago Cheese

Flat Iron Steak with Arugula, Oven Dried Tomatoes and Asiago Cheese
YIELDS
10 servings

Recipe Courtesy Brad Long, Executive Chef, Air Canada Centre, Toronto, Ontario

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Ingredients

Flat Iron Steak

1
flat iron cut of beef, trimmed of all silver skin (about 2 to 3 pounds/ 908 grams to 1362 grams)
2
Tbsp crushed garlic (30 ml)
½
tsp crushed black peppercorns (2 ml)

Beurre Noisette Dressing

½
lb(s) salted butter (227 grams)
1
shallot, finely diced
4
oz red wine vinegar (½ cup/125 ml)
2
oz honey (¼ cup/60 ml)
Salt, to taste
½
tsp Dijon mustard (2 ml)
Juice of 1 lemon

Assembly

2
bunch arugula, washed
1
lb(s) pound red onion, cut into ¼ inch rings, sautéed with honey, deglazed with a little vinegar (454 grams)
1
pint cherry tomatoes, oiled, salted and oven dried
1
lb(s) asiago cheese (454 grams)
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Directions

Step 1

Marinate the beef with the garlic and pepper, season with salt on all sides.

Step 2

Heat a cast iron frying pan over high heat. When pan is hot. Char the outside in a cast iron skillet – cook to no more than medium rare (rare is better). Allow to rest and set aside.

Step 3

Melt the butter in a medium sauce pot, allow to bubble up and fall. The solids will start to brown and at this point, slowly pour the hot butter over the shallots in another pot or stainless steel bowl. Be careful because the hot butter will cause the shallots to instantly boil up themselves. When the brown butter cools to the touch, mount in the mustard and lemon juice and adjust the salt if necessary. Pass through a fine sieve (or chinoise). Reserve in a warm spot. Note: the butter will again solidify if allowed to cool too much.

Step 4

Arrange the Arugula to cover a medium size platter or large shallow bowl. Distribute the tomatoes evenly, as well as the sweet and sour onions.

Step 5

Slice the beef very thinly across the grain and drape over the salad. Cover the top with thinly sliced Asiago and then dress the whole mess with the beurre noissette dressing.

Step 6

Serve with warm, crusty bread.

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