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      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.

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