Recipes

Grilled Flat Iron Steak with Heirloom Tomatoes

Grilled Flat Iron steak topped with heirloom tomatoes and a cabernet sauce.

Submitted By: Prochef.com
Yield: Serves - 6
Grilled Flat Iron Steak with Heirloom Tomatoes 0 0
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Ingredients

Green Zebra tomatoes 18 oz
Golden Jubilee tomatoes 18 oz
Brandywine tomatoes 18 oz
Capers, chopped 2 Tbsp
Extra virgin olive oil 3 oz
Chives, chopped 6 Tbsp
Salt and black pepper
Beef Flat Iron, Top Blade (6-oz portions), (cut from Chuck Shoulder Clod, IMPS/NAMP 114D) 6 ea

Cabernet Sauce (see recipe) 9 oz
Sea salt and cracked black pepper
White truffle oil 1 tsp
Lemon juice 2 Tbsp
Shoestring potatoes

Instructions

1. Slice the Green Zebra and Golden Jubilee tomatoes 1/8-inch thick. On 6 large dinner plates, arrange overlapping slices of the tomatoes around the edge of the plates, alternating colors.

 

2. Chop the Brandywine tomatoes to a "tartare" consistency. Mix in the capers, the olive oil and half of the chives. Season to taste with salt and pepper. Marinate briefly.

 

3. Season the steaks with salt and pepper and drizzle with olive oil. Grill to desired doneness, then remove from the grill and glaze with Cabernet Sauce.

 

4. With a ring mold, form a disk of tomato tartare in the center of each plate.

 

5. Season the sliced tomatoes with sea salt, cracked pepper, white truffle oil, lemon juice and the remaining chives.

 

6. Place a steak on top of the tartare, and garnish with shoestring potatoes.

Posted: 5/7/2011 1:00:31 PM
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