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Grilled Flat Iron Steak with Heirloom Tomatoes

 
Grilled Flat Iron Steak with Heirloom Tomatoes
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photo credit: Ev Thomas
Grilled Flat Iron steak topped with heirloom tomatoes and a cabernet sauce.
Recipe By: Prochef.com
  • PrepN/A |
  • TotalN/A |
  • Serves - 6
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Ingredients

    • Green Zebra tomatoes 18 oz
    • Golden Jubilee tomatoes 18 oz
    • Brandywine tomatoes 18 oz
    • Capers, chopped 2 Tbsp
    • Chives, chopped 6 Tbsp
    • Salt and black pepper
    • Cabernet Sauce (
    • see recipe
    • ) 9 oz
    • 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.

Additional Notes

Extra virgin olive oil 3 oz
Beef Flat Iron, Top Blade (6-oz portions), (cut from Chuck Shoulder Clod, IMPS/NAMP 114D) 6 ea
Sea salt and cracked black pepper

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