Martin Bros. Recipes
Flatiron Steak with Root Vegetables & Burgundy Demi
Added: September 20, 2019
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
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
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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