Grilled Flat Iron
with Roasted Vegetables
Grilled Flat Iron with Roasted Vegetables
4
servings30
minutes40
minutesEnjoy B Cellars Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his proprietary beef spice blend. It complements our wine perfectly by elevating exotic spice notes while the acidity matches the beef’s richness, leaving the palate primed for the next bite.
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Ingredients
- STEAK
4 4 flat iron steak
2 Tbsp 2 spice blend #8
- ROOT VEGETABLES
1 lb 1 marble potatoes
1 1 celery root, cut into 1/2 in cubes
12 12 baby carrots, peeled
8 8 cipollini onions, skin removed
1/4 cup 1/4 chopped thyme
1/2 cup 1/2 olive oil, plus 2 Tbsp
1 Tbsp 1 pink peppercorns, ground
Salt and pepper
- SPICED BORDELAISE
2 cups 2 veal demi-glace
1 1 shallot, small dice
1/2 cup 1/2 red wine
1 Tbsp 1 juniper berries
1 Tbsp 1 whole allspice
2 2 bay leaves
1 tsp 1 whole coriander
1 Tbsp 1 olive oil
Directions
- STEAK
- Rub spice blend 8 into steaks
- Let marinate for 1-2 hours
- Grill to desired temperature
- ROOT VEGETABLES
- In a mixing bowl mix oil, thyme, salt, and pepper
- Coat potatoes, celery root, and carrots
- Place on sheet tray
- Roast at 400°F for 12- 15 minutes or until fork tender
- In a sauté pan heat 2 Tbsp olive oil and add cipollini onions
- Cook on medium-high heat for 5-6 minutes or until golden brown
- Flip and season with salt and pink peppercorn
- Place in the oven for 4-5 minutes, depending on size, until tender
- SPICED BORDELAISE
- In a sauce pot, sweat the shallots in oil for 3-4 minutes
- De-glaze with red wine
- Cook until 90% of the wine has evaporated
- Add the remainder of the ingredients and simmer on low heat
- Reduce by 50%
- Strain before using
- ASSEMBLY
- Lay the steak on the plate
- Spoon bordelaise next to the steak
- Arrange vegetables around the plate evenly
Pairing Suggestions
Enjoy B Cellars Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his proprietary beef spice blend. It complements our wine perfectly by elevating exotic spice notes while the acidity matches the beef’s richness, leaving the palate primed for the next bite.
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