- Serves 6
- Chef Brian Streeter
- Pairs well with:
- Cabernet Sauvignon, Napa Valley
This Flat Iron Steak pairs perfectly with Cakebread Cellars Cabernet Sauvignon Napa Valley
1 ½ -2 lbs. flat iron steak
3 cloves garlic, mashed
2 tsp. extra virgin olive oil
2 T. salt and pepper
6 oz. trumpet mushrooms, sliced into 1-inch pieces
1 c. water
½ c. champagne vinegar
2 tsp. kosher salt
2 T. sugar
1 clove garlic, peeled
½ tsp. coriander seed
1 bay leaf
½ c. flat leaf parsley, roughly chopped
2 stalks celery hear and the pale green leaves
1 shallot, sliced thin
1 T. red wine vinegar
2 T. extra virgin olive oil
Place flat iron steak in a shallow casserole dish then rub with the garlic, rosemary and olive oil. Season both sides with salt and pepper, cover with plastic wrap and refrigerate for 2-3 hours or overnight.
To make the pickled mushrooms, place the mushrooms in a stainless steel bowl. Combine the water, vinegar, salt, sugar, garlic, coriander seed and bay leaf in a small stainless steel saucepan. Bring to a boil and simmer for a minute. Pour over the mushrooms and allow to cool. Allow to steep for a couple hours or refrigerate overnight.
To assemble mushroom salad, remove the pickled mushrooms from the pickling solution and place in a mixing bowl. Thinly slice the celery stalks and roughly chop the pale green leave. Add to the mushrooms with the roughly chopped parsley, shallots, vinegar and olive oil. Season with salt and pepper and reserve.
Preheat the grill. Remove beef from the refrigerator and allow to come to room temperature. Place on the grill and cook for 4-5 minutes a side to medium rare or desired doneness. To serve, slice the steak across the grain into thin slices and garnish with large spoonful of the pickled mushroom salad.