Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14 - KATV - Breaking News, Weather and Razorback Sports

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

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Jason Knapp

Green Leaf Grill

 

Pumpkin Seed Vinaigrette

2 cups white wine

1 cup and ½ cup apple cider vinegar separated

3 cloves Garlic

 1 T Salt

1 t Pepper

1 t Paprika

1 bunch Parsley

½ 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, ½ cup apple cider vin, garlic and parsley together 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                                                                         1 1/2  T

Fresh Cracked Pepper                                   2 tsp

 

 

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

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

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