Porcini-Rubbed Angus Beef Flat Iron Steak with Raspberry-Zinfandel Sauce
Yields: 2 servings
Amt Ingredient
2 10 oz. Certified Angus flat iron steaks, center ligament removed
4 tbsp. porcini rub/crust (see below)
8 ozs. asparagus, grilled
2 servings Yukon gold mashed potatoes
for garnish raspberry zinfandel sauce (see below)
for garnish deep-fried onion strings (see below)
For the Porcini Mushroom Rub/Crust:
Amt Ingredient
1 cup dried porcini mushrooms
1/4 cup kosher salt
1/2 cup fresh minced garlic
2 tbsps. crushed red chilis
1/2 cup brown sugar
1 tbsp. freshly ground black pepper
1 cup olive oil
Preparation:
- Heat dried mushrooms in a 250-degree oven for 2 minutes. Grind in spice mill until almost powder.
- Combine with the rest of the ingredients and mix well.
- Marinate steaks with porcini mushroom marinade on both sides for at least 4 hours.
- Heat cast iron skillet over medium high heat for 10 minutes until starting to smoke. Reduce heat to medium.
- Lightly oil skillet, then sear steaks for 3-4 minutes per side. (Hint #1: To turn, use an oiled spatula. Finish cooking steaks in oven to desired temperature. Hint #2: This steak is most flavorful when cooked to no more than medium rare.)
For the Raspberry-Zinfandel Sauce
Amt Ingredient
1 cup raspberry preserves (without seeds)
1 cup brown sugar
1 cup Worcestershire sauce
1 cup dark balsamic vinegar
1 cup ketchup
6 dashes Tabasco sauce
to taste kosher salt
750 ml bottle zinfandel wine
Preparation:
- Combine raspberry preserves, brown sugar, Worcestershire sauce, balsamic vinegar, ketchup, Tabasco sauce and zinfandel in a stainless steel saucepan. Bring mixture to a boil.
- Reduce to a volume of two cups.
- Adjust seasoning to taste with kosher salt.
For the Deep-fried Onion Strings:
Preparation:
- Separate onion into thin strings. Toss them with Tabasco sauce, then dredge them in a mixture of all-purpose flour seasoned with salt, ground red and white peppers, onion powder and garlic powder.
- Deep fry the onion strings.
Plating:
- Place mashed potatoes in the center of the plate.
- Slice steaks into equal pieces on a double bias. Place steak slices an equal distance apart around the potatoes.
- Spoon raspberry zinfanel sauce around outer points of the steak pieces. Let sauce pool onto the plate. Garnish will grilled asparagus spears and fried onion strings.
Submitted by Bradley Reynolds, Executive Chef, Rocky Gap Casino Resort, Flintstone, Md.
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