![]() After the stuffing has cooked let it cool and then incorporate the blue cheese. ![]() Sauté the shallots and mushrooms in butter with some salt, pepper and about a tablespoon of Worcestershire sauce. To create the stuffing I went with some shallots and mushrooms mixed with blue cheese. You want the steak to approximately double in area and be around 1/4 of an inch thick. Pound the steak from multiple angles and let the mallet “push” to meat into an expanded shape. Place the steak between two sheets of plastic wrap and pound it thin with a mallet. To stuff a Flat Iron you are going to need to flatten it out. I grilled this up on my Weber charcoal grill along with some fingerling potatoes and it was awesome! It turns out that another reason to love this steak is for its versatility! Check out this fun and tasty recipe for a Flat Iron steak stuffed with mushrooms, shallots and blue cheese! This recipe follows what we do in the restaurants and is served with triple cooked chips and homemade ketchups.I love Flat Iron steaks for their flavor, tenderness and affordability. You must also make sure you add plenty of resting time. At home, you want to get your pan as hot as it will go before adding the meat, opening the windows to avoid the smoke alarm going off. In the restaurants, we use a Le Creuset cast iron plate over two large gas rings. The trick to a great steak is a smoking hot pan. After much testing, it did win over the Bavette and it’s one of the signature dishes that has helped create the identity of our restaurants. ![]() However, my meat supplier, Chris Rook, persuaded me to offer flat iron instead. When we opened Minster, I was clear I wanted to have Bavette on the menu. ![]() It’s a cut that isn’t big at the moment, but I think you will see it in the supermarkets soon because it’s totally delicious. It’s full of flavour and we get ours hung for 28 days to ensure it melts in the mouth. Flat iron is a fantastic cut of meat taken from the shoulder. ![]()
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