Pastrami Flat Iron Steaks with Fancy Fries and Warm Miatake and Asparagus Salad



12 servings


Recipe adapted from davidburke & donatella, Chef David Burke


Pastrami Spice/Marinade:

  • 1 cup Kosher salt

  • 1/2 cup Sugar

  • 12 each or 6 lb Veal Flat Iron Steaks

  • 8 oz Peeled shallots

  • 8 cups Fresh cilantro leaves

  • 4 cups Fresh Italian parsley leaves

  • 1/2 cup Molasses

  • 2 tsp Ground red pepper

  • 5 each Bay leaves

  • 1/4 cup Ground coriander

  • 1/4 cup Cracked black pepper

  • 1/4 cup Sweet paprika

  • 2 Tbsp Mustard seeds

Cracked Peppercorn Sauce:

  • 3/4 cup Balsamic vinegar

  • 3 Tbsp Olive oil

  • 1 cup or 4 oz 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 Tbsp Unsalted butter

Fancy Fries:

  • 204-216 batons each or 17-18 each Peeled Idaho russet potato batons (3 inches long x 1/4 inch thick)

  • Vegetable oil for frying

  • 12 cups Maitake mushrooms

  • 3/4 cup Chopped shallots

  • 1/2 cup Unsalted butter

  • 1-1/2 tsp Garlic Pepper Tabasco Sauce

  • 3/4 cup Alouette Crème Fraîche

  • 6 cups or 1 lb 2 oz Julienne-cut carrots

  • 3 cups or 4-1/2 oz Julienne-cut leeks or green onions

  • 3 cups or 7-1/2 oz Chopped assorted wild mushrooms

  • 1/4 cup Vegetable oil

  • 36 to 48 each Asparagus spears, blanched, shocked

  • Enoki mushrooms as needed

  • Fresh whole chives as needed


Pastrami Spice/Marinade:

  1. Combine salt and sugar; press evenly onto steaks. Set aside.

  2. 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.

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

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

Cracked Peppercorn Sauce:

  1. Bring vinegar to a boil in saucepan. Reduce heat; simmer until syrupy and reduced to 2 Tbsp. Set aside.

  2. 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.

Fancy Fries:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

Dylan Lindstadt