This steak and potato dish will prove you know how to bring your “A” game to the grill! Flat iron steaks are seasoned with a smoky spice blend, then seared to perfection. Slices of the steak are topped with a slightly tangy cherry sauce. Served on the side is a potato salad which incorporates potatoes, scallions, bell pepper and cherry tomatoes – all grilled, then tossed with a zingy gorgonzola vinaigrette. The three different components of this dish play off each other perfectly! Enjoy!
For the Potato Salad: |
For the Steak: |
For the Cherry Sauce |
1 ¼ pounds baking potatoes |
2 teaspoons ground cumin |
¾ cup cherry preserves |
2 Tablespoons vegetable oil |
2 teaspoons ancho chili powder |
1 teaspoon lemon zest |
¾ teaspoon kosher salt, divided |
2 teaspoons smoked paprika |
2 teaspoons lemon juice |
3/8 teaspoon black pepper, divided |
1 teaspoon roasted garlic powder |
½ cup red wine or water |
3 scallions |
1 teaspoon ground coriander |
1 teaspoon cornstarch |
½ of large green bell pepper, quartered, seeded, & veins removed |
½ teaspoon kosher salt ½ teaspoon black pepper |
Additional garnish: Chopped fresh basil |
8 cherry tomatoes |
2 (3/4 pound each) flat iron steaks |
|
1/3 cup extra virgin olive oil |
|
|
1 ¼ Tablespoon champagne vinegar |
|
|
2 teaspoons lemon juice |
|
|
1 teaspoon minced garlic |
|
|
2 ounces gorgonzola crumbled |
|
|
2 Tablespoons chopped fresh basil |
|
|
Additional gorgonzola crumbles & scallions (green portion only) chopped for garnish |
|
|
|
|
|
Instructions
To serve: Slice steaks into ¼ inch strips, slicing across the grain. Divide the steak slices evenly between 4 serving plates, fanning or staggering the slices on each other. Top with 2-3 Tablespoons of the cherry sauce. Serve with the remaining sauce on the side. To the potato mixture, pour reserved vinaigrette over potatoes, toss to fully coat. Divide the potato salad evenly between the serving plates; garnish with gorgonzola and chopped scallions. Garnish entire plate with chopped basil and enjoy!
Serves 4