Chipotle Cinnamon Grilled Flat Iron Steak with

Ingredients

Procedure

1. This recipe was created for Club House for Chefs by: Juriaan Snellen, Executive Corporate Chef of McCormick Canada.
2. For the Chipotle Cinnamon Flat Iron Steak: In a bowl, mix olive oil, fresh lime juice and chipotle cinnamon. Add flat iron steak, cover and marinate in the fridge for 4 hours minimum. Heat binchotan coals in grill until glowing red hot. Grill marinated steaks for approximately 5 minutes a side or until desired doneness. Take off the grill, allow to rest, carve and season with salt.
3. For the Sweet Potato Mash: Place sweet potato in boiling water and cook for approximately 8 minutes or until tender. Drain and place in a bowl. Add butter, egg and chipotle cinnamon. Mash until smooth texture and keep warm.
4. For the Dukkah: In a bowl, mix toasted nuts with all other ingredients. Transfer to a coffee grinder and pulse until partially ground. Reserve for use.
5. For the Labneh: In a bowl, mix all ingredients except the black pepper. Transfer to a cheesecloth lined strainer and place in the fridge overnight. Discard liquid and season labneh with cracked black pepper. Reserve for use.
6. For the Pomegranate Molasses Reduction: In a small saucepan, combine all ingredients. Simmer on low heat until reduced by half. Strain and transfer to a squeeze bottle and keep warm.
7. For Serving: In the centre-of-the-plate, place two cylinders of sweet potato mash and top with dukkah. Fan carved flat iron steak and glaze with pomegranate molasses reduction. Arrange roasted heirloom carrots, pearl onion and labneh around the steak. Garnish with dukkah, micro greens and fresh pomegranate seeds.