Flatiron Steak with Natural Jus and Root Vegetable Mash

A new take on old-fashioned meat and potatoes, this dish harnesses rosemary, garlic and root vegetables to round out tastes and textures.


| March/April 2009


A new take on old-fashioned meat and potatoes, this dish harnesses rosemary, garlic and root vegetables to round out tastes and textures. Use modest beef portions and a full cast of culinary characters.

Flatiron Steak with Natural Jus and Root Vegetable Mash

Steaks 

4-pound flatiron steak (cut from steer shoulder)
1/2 cup olive oil
Salt and pepper
2 sprigs rosemary
3 cloves garlic, chopped
Red wine



1. Marinate flatiron overnight in oil, salt, pepper, rosemary and garlic in the refrigerator. Remove from refrigerator and let sit at room temperature for 1 hour.

2. Place steak in a roasting pan and pour wine so steak is half-submerged. Let sit in wine at room temperature for 1 hour. (Meat will sit at room temperature 2 hours total before cooking.)







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