Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace

Name: Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp Freshly ground black pepper, plus pepper; 59 milliliters butter; 59 milliliters butter, cubed; 59 milliliters canola oil; 118 milliliters canola oil, plus 1/4 cup; 1 kilograms flatiron steaks (also sold as top boneless chuck); 59 milliliters all-purpose flour; 2 Tbsps chopped fresh rosemary leaves; 2 Tbsps chopped fresh thyme leaves; 2 Tbsps garlic powder; 118 milliliters grape jelly; 118 milliliters honey; 2 Tbsps hot sauce (recommended: Tabasco); 1 small onion, finely chopped; 1 kilograms red bliss potatoes with skin on, scrubbed and cut into quarters; 4 mediums red onions, very thinly sliced; 237 milliliters red wine, divided, plus 1/2 cup; 59 milliliters red wine vinegar; 2 Tbsps Salt, plus salt; 1 pint veal stock

Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace might be just the main course you are searching for. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 1096 calories, 42g of protein, and 62g of fat each. valentin day will be even more special with this recipe. Not A mixture of canolan oil, salt, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Season the steaks with salt, pepper, and garlic powder. Tenderize steaks with meat mallet to break down the muscle and integrate spices into the meat.

Ingredients you will need

Garlic Powder

Pepper

Spices

Steak

Meat

Salt

Equipment you will use

Meat Tenderizer

Place them in a bowl and pour 1/2 cup of the wine over them, letting them marinate, for a minimum of 25 minutes.

Ingredients you will need

Wine

Equipment you will use

Bowl

Prepare demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Whisk in flour with a fork to make a roux, then add 1/2 cup red wine and veal stock.

Ingredients you will need

Veal Stock

Red Wine

All Purpose Flour

Equipment you will use

Whisk

Let simmer over medium heat until reduced by 1/3, stirring occasionally.

Preheat oven to 350 degrees F. In a large bowl, coat potatoes with 1/2 cup of the canola oil and toss with 2 tablespoons salt, 1 tablespoon pepper, fresh thyme, and fresh rosemary.

Ingredients you will need

Fresh Rosemary

Fresh Thyme

Canola Oil

Potato

Pepper

Salt

Equipment you will use

Bowl

Oven

Place the potatoes in a baking pan and roast them in the oven until tender, about 35 to 45 minutes.

Ingredients you will need

Potato

Equipment you will use

Baking Pan

Oven

In a hot skillet, heat the onions (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down."

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the honey, vinegar, remaining 1/2 cup wine, hot sauce and grape jelly, and stir well. Reduce over medium low heat until there is no liquid left in the pan and marmalade mixture is tacky.

Ingredients you will need

Marmalade

Hot Sauce

Vinegar

Honey

Wine

Equipment you will use

Frying Pan

When the potatoes have been roasting for about 1/2 hour, heat 1/4 cup canola oil in a saute pan. Sear both sides of the steak in the hot pan until golden brown, but do not cook beyond medium, or the steak may become tough. To finish the demi-glace, remove from heat and whisk the butter into the warm reduction. Arrange potatoes around the meat and top meat with marmalade.

Ingredients you will need

Canola Oil

Marmalade

Reduction

Potato

Butter

Steak

Meat

Equipment you will use

Whisk

Frying Pan

Drizzle with demi-glace sauce.

Ingredients you will need

Sauce

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.