Pastrami Flat Iron Steaks with Fancy Fries and Warm Miatake and Asparagus Salad
Recipe adapted from davidburke & donatella, Chef David Burke
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
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
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.
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.
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.