Pastrami Flat Iron Steaks with Warm Maitake and Asparagus Salad

Recipe courtesy of Chef David Burke, davidburke & donatella, New York

 

Yield: 12

Ingredients

Pastrami Spice/Marinade
1 cup Kosher salt
1/2 cup sugar
12 each Veal Flat Iron Steaks
8  ounces peeled shallots
8 cups fresh cilantro leaves
4 cups fresh Italian parsley leaves
1/2 cup molasses
2 teaspoons ground red pepper
5 each bay leaves
1/4 cup ground coriander
1/4 cup cracked black pepper
1/4 cup sweet paprika
2 tablespoons mustard seeds

Cracked Peppercorn Sauce
3/ cup balsamic vinegar
3 tablespoons olive oil
1 cup minced assorted wild mushrooms
6 each minced large garlic cloves
3/4 cup dry red wine
2 1/2 cups veal stock
Salt and pepper, as needed
1 1/2 tablespoons unsalted butter

Fancy Fries
204-216 batons each peeled Idaho russet potato batons (3 inches long x 1/4 inch thick)
Vegetable oil for frying
Vegetable oil for frying, as needed
12 cups maitake mushrooms
3/4 cup chopped shallots
1/2 cup unsalted butter
1 1/2 cup Garlic Pepper Tabasco Sauce
3/4 cup Alouette Crème Fraîche
6 cups julienne-cut carrots
3 cups julienne-cut leeks or green onions
3 cups chopped assorted wild mushrooms
1/4 cup vegetable oil
36-48 each asparagus spears, blanched, shocked
Enoki mushrooms, as needed
Fresh whole chives, as needed

Directions

For Pastrami Spice/Marinade: Combine salt and sugar; press evenly onto steaks. Set aside.

Place shallots, cilantro and parsley in food processor container. Cover; process until puréed. Coat steaks evenly and lightly with purée. Cover; marinate in refrigerator 1 to 2 hours maximum. Scrape marinade off steaks; discard. Dry steaks with paper towels.

Combine molasses, red pepper and bay leaves in small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Cool. Brush evenly over steaks.

Combine coriander, black pepper, paprika and mustard seeds; press evenly onto steaks. Cook steaks immediately or refrigerate for several hours.

For Cracked Peppercorn Sauce: Bring vinegar to a boil in saucepan. Reduce heat; simmer until syrupy and reduced to 2 Tbsp. Set aside.

Meanwhile heat oil in large sauté pan. Add mushrooms; sauté until lightly browned. Add garlic; sauté until fragrant. Add wine; simmer until liquid is evaporated. Add stock and vinegar reduction; bring to a boil. Reduce heat; simmer until reduced by half. Season with salt and pepper. Stir; finish with butter. Cover; keep warm.

For Fancy Fries: Blanch potatoes in 300°F oil 3 minutes; drain. Refrigerate until ready to use. (Potatoes will be fried again.)

Per order: Line 3 x 1-1/2-inch ring mold with chilled potato batons. Refry potatoes in mold in 350°F oil until golden brown. Cool slightly; remove ring mold. Set aside.

Sauté 1 cup maitake mushrooms and 1 Tbsp shallots in 1 tsp butter in sauté pan. Stir in 1/8 tsp pepper sauce and 1 Tbsp crème fraîche. Fill fried potato ring with mushroom mixture. Set aside.

Sauté 1/2 cup carrots, 1/4 cup leeks and 1/4 cup wild mushrooms in 1 tsp butter in sauté pan until tender. Set aside.

Sauté one “pastrami” steak in 1 tsp oil in sauté pan over medium heat to medium (160°F?) doneness, turning frequently. Carve into thin slices.

Plate steak slices over sautéed vegetables. Serve with filled fancy fries, 3 to 4 asparagus spears, 1 oz peppercorn sauce, enoki mushrooms and chives.

 

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