with Hot Gorgonzola Sauce Served with Roasted Corn, Tomato, and Asparagus Salad
Plate Components:
Mashed potatoes (recipe follows) 1 ½ oz.
Hot Gorgonzola Sauce (recipe follows) ¾ oz.
Grilled Flatiron Steak slices (recipe follows) 2 ½ oz.
Roasted Corn and Asparagus Salad (recipe follows) 1 ½ oz.
Onion Ring (recipe follows) 1 ea.
Flatiron Steak:
Item Amount
Sea salt 1 ½ teaspoons
Cracked black peppercorns 1 ½ teaspoons
Fresh ginger root, grated 1 tablespoon
Soy sauce 1 tablespoon
White pepper 1 ½ teaspoons
Light brown sugar 1 tablespoon
Garlic 4 – 6 cloves
Jack Daniels whiskey 2 tablespoons
Balsamic vinegar ¼ teaspoon
Honey ½ teaspoon
Olive oil ¼ cup
Method:
Combine all ingredients. Marinate meat in vacuum sealed bags. Grill to 150 degrees, F. Rest meat for at least 10 minutes – slice thinly to serve.
Corn, Tomato and Asparagus Salad
Item Amount
White balsamic vinegar 1 oz.
Rice vinegar 2 oz.
Garlic puree 2 t.
Fresh ginger, grated 1 t.
Preserved lemon, pureed 1 t.
Honey 1 T. (to taste)
Extra-virgin olive oil 9 oz.
Sea salt to taste
Freshly ground white pepper to taste
Scallions, very finely minced ½ cup
Mint, chiffonade ¼ cup
Sweet 100 cherry tomatoes 6 oz.
Sweet onion (Walla Walla), fine julienne 3 oz.
Asparagus, thin 6 oz.
Corn on cob (shucked, but husk still on) 2 ea.
Olive oil as needed
Fresh basil, chopped ½ cup
Salt and pepper to taste
Method:
Vinaigrette: Whisk first 6 ingredients together, then whisk in olive oil. Season to taste with salt and pepper, then add scallions.
Cut cherry tomatoes into ¼’s, soak onion juliennes in ice water. Trim and peel asparagus; par cook, then revive in ice bath. Cut asparagus into 1” oblique pieces.
Pull back corn husks, then brush ears with olive oil – then season with salt/pepper and divide chopped basil to sprinkle on each ear. Secure husks with string and roast corn in a 375 degree F. oven until just tender. Remove from oven and allow to cool. Remove kernels from cob.
Toss together tomatoes, onions, corn, and asparagus. Add enough vinaigrette to moisten well.
Hot Gorgonzola Sauce:
Item Amount
Unsalted butter, cut in 1” pieces 1 #
Gorgonzola 6 oz.
Worcestershire sauce ½ oz.
Veal glace 1 oz.
Salt and pepper to taste
Method:
Gently heat butter until just melted. Add Gorgonzola and remaining ingredients. Do not heat over 165 degrees, F.
Caramelized Onion, Mushroom and Blue Cheese Sauce
Ingredients:
2 tablespoons butter
1 onion (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
salt and pepper to taste
1 splash brandy
1/4 cup beef broth
1/2 cup blue cheese (crumbled, I used gorgonzola)
Directions:
1. Melt the butter in a pan.
2. Add the onion and saute at medium heat until caramelized, about 20-30 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the mushrooms, season with salt and pepper and saute until tender, about 10-15 minutes.
5. Add the brandy and broth and deglaze the pan.
6. Simmer until it has reduced by half, about 3-6 minutes.
7. Remove from heat and stir in the blue cheese.
Potato Puree
Item Amount
Russet potatoes 3 #
Salt 1 ½ t.
Unsalted butter 2 oz.
Light cream 4 oz.
Salt 1 t.
White pepper 1/8 t.
Method:
Peel potatoes and cut into even pieces – about 6 per potato. In a pot, cover potatoes with cold water and add 1 ½ t. salt. Bring potatoes to a boil, then simmer until tender. Drain potatoes in a colander and transfer to a baking pan to dry in the oven at 400 degrees, F. for about 5 minutes. Pass potatoes through a food mill into heated container and fold in heated butter and cream. Season with salt and pepper.