Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

Jason Knapp

Green Leaf Grill

Pumpkin Seed Vinaigrette

2 cups white wine

1 cup and 1/2 cup apple cider vinegar separated

3 cloves Garlic

1 T Salt

1 t Pepper

1 t Paprika

1 bunch Parsley

1/2 t cayenne

3 T Creole mustard

2 T Honey

Olive oil 3-4 cups

3 T toasted pumpkin seeds

2 T chopped parsley

Combine wine, 1/2 cup apple cider vin, garlic and parsleytogether and reduce by half.

Once reduced add 1 c vinegar and blend together. Add creole mustard, and honey, slowly add oil(3-4 cups)

Once all blended, taste and adjust seasoning as necessary.

Flat Iron Steaks

2, 8oz. flat iron Steaks

Salt 11/2 T

Fresh Cracked Pepper 2tsp

For the Steaks, Pat the steaks dry and season with Salt andFresh cracked pepper.

Add 1 T olive oil to the pan. When the oil begins to smoke, add the steaksto the pan and sear on one side for 2-3 minutes until well browned, flip steakand sear for another 2-3 minutes until well browned. Temp steaks with instant read thermometerwhen desired temperature is reached, remove from pan. 125 ?F for medium rare is desired. Serveimmediately with pumpkin seed vinaigrette.

close video ad
Unmutetoggle ad audio on off