The Instructor: Chef Bernardo EspinalThe School: The Chef's Palette at The Art Institute of Fort LauderdaleThe Dish: Flat Iron Steak with Black Peppercorn Sauce
6oz Flat Iron Steak portionsSalt and Black Pepper, to taste3 Tbs. of grapeseed Oil2 Tbs. of garlic, minced1.5 cup of ginger, minced2 cups of green Onions, washed, dried and sliced1 Tbs. of black peppercorns, crushed in the food mill2 Tbs. of fermented black beans, rinsed, squeezed and chopped1 cup of sweet soy sauce1/4 cup of light soy sauce30 baby carrots, peeled and cut in half lengthwise3 Tbs. of extra virgin olive oil, to cook carrots
Method of Preparation:
-Begin by seasoning the flat iron steak with salt and pepper. Then, grill meat about about four minutes per side. After, let the meat rest on a plate for five minutes.
-Next, prepare the black peppercorn sauce Begin by sautéing garlic and ginger in a little grapeseed oil. Then, add green onion, crushed black peppercorns, fermented black beans, sweet soy sauce and light soy sauce. Allowing it to cook down for about ten minutes and blend it all together, until it is a medium smooth puree.
-To prepare the roasted carrots, add extra virgin olive oil in a hot pan and cook the carrots. Season with a pinch of salt and pepper.
At the restaurant, they start with a carrot puree and then they place the roasted baby carrots on top. You can add red pearl onions and fresh dill. Serve the flat iron steak nicely sliced on the side and finish with the black peppercorn sauce.
Serving Suggestion: Cabernet SauvignonChef's Palette at the Art Institute of Fort Lauderdale1799 S.E. 17th StreetFort Lauderdale, FL 33316(954) 760-7957www.artinstitutes.edu/fort-lauderdale/about/chefs-palette-restaurant.aspx