Martin Bros. Recipes

Flatiron Steak with Root Vegetables & Burgundy Demi

Keywords: Beef

Added: September 20, 2019

FLATIRON STEAK

1 each —JBS Choice Chuck Beef Flat Iron Filet (955880), cut into 6-8 oz portion

PREP | Season and grill steak to desired temperature. Rest before slicing into strips.

YIELD | 8

 

ROOT VEGETABLES

2-1/2 lb —Capital City Yellow Onions (361077), sliced

6 cups —Capital City Sweet Potatoes (366300), large diced

6 cups —Wholesale Baby Red Potatoes (361975), large diced

6 cups —Carrots (360280), large diced

As needed —Roland Pomace Olive Oil (620390)

As needed —Salt

As needed —Pepper

PREP | Sauté onions. Steam or boil potatoes and carrots; toss in olive oil and season with salt and pepper.

YIELD | 18

 

BURGUNDY DEMI

2 cups —Burgundy Wine

2 cups —Water

1 cup —Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)

PREP | In a sauce pan, bring wine and water to a minimum of 190°F. Add demi-glace sauce mix while whisking.

YIELD | 16


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