Herb Crusted Aussie Grassfed Flat Iron Steak
By Executive Chef Alex Espinoza at the PEJU Province Winery in Rutherford, California.
Serves 6 people.
INGREDIENTS
For the Aussie Grassfed Flat Iron Steak:
- 1 cup Parsley, chopped
- 1 cup Bread crumbs
- 1 clove Garlic
- 1 tsp. Smoked paprika
- 1 tbsp. Salt
- 1 tbsp. Pepper
- 1 tbsp. Olive Oil
- 2 lbs. Aussie Grassfed Flat Iron Steak
For the Leek Puree:
- 1/2 cup 2% Milk
- 2 ea. Leeks, roasted
- tt. Salt & pepper
DIRECTIONS
- Remove steak from the fridge and bring to room temperature. Preheat oven to 350 degrees. Blend parsley, bread crumbs, garlic, smoked paprika, olive oil, salt and pepper in food processor until combined (mixture will be thick).
- When meat is at room temperature, coat the steak on all sides with herb crust mixture. Trim leeks, brush with olive oil and sprinkle with salt. Transfer steak and the leeks to roasting pan and roast in open until the meat thermometer registers 120 degrees when inserted into the center of the thickest part of meat (approximately 25-30 minutes). The leeks should be tender when the meat is done cooking.
- Transfer meat to cutting board, cover with foil and allow to rest for 10 to 15 minutes before serving. While meat is resting, blend roasted leeks, milk, salt and pepper until mixture is smooth.
- Serve sliced steak over leek puree with roasted seasonal vegetables of your choice.
Learn more about Chef Alex Espinoza at his Chef’s Roll Profile or read our featured interview.
