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Black Pepper Crusted Flat Iron Steaks
|Flat iron steaks||40 Ounce (4 ( 10 oz )steaks)|
|Crushed black pepper||1⁄2 Cup (8 tbs), coarse ground|
|Olive oil||3 Tablespoon (2 tablespoons for the marinade)|
|Kosher salt||1 Teaspoon|
|Guinness stout beer||14 Ounce (1 can)|
|Sweet onion||1 , finely sliced|
|Potatoes||5 Large, sliced into finger sized wedges|
|Malt salt||2 Teaspoon|
1.Heat a cast iron pan over medium-high heat, once the pan is hot, add 2 tablespoons of olive oil. Once the oil shimmers, pour in the powdered pepper. Place the pan on the grill and sauté gently on a low heat for ten minutes.
2.Remove the pan from the heat and set aside to cool.
3.Wash and clean the steaks.
4.In the same cast iron pan, heat 1 tablespoon of butter and add one tablespoon of olive oil.
5.Add one whole sweet onion to the pan and sauté till soft and golden.
6.When the onions are soft, add one whole can of Guinness Stout beer to the pan and allow to simmer till thick and golden brown in color or till 30 minutes. Set the sauce aside to cool
7.Prepare the meat by setting it out on a piece of cling film. Place the sauteed crushed black pepper on top of the steak and rub it into the meat. Coat both sides of the steaks.
8.Season the steaks with salt and set aside.
9.Place potato wedges on top of the grill and cook till done. Use malt salt to season the wedges.
10.As the potatoes cook, place the meat on the heated grill. Allow steak to caramelize on both sides, but take care because the crust will burn if your grill is too hot. Cook for 10 minutes on each side.
11.Remove the meat to a dish and let it rest for 5 minutes. Slice the meat.
12.Reheat the Guinness sauce before serving.
13.Serve with watercress, simply dressed in extra virgin olive oil, Guinness reduction sauce and a few shavings of Parmesan cheese.