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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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