Ingredients
Chipotle Cinnamon Grilled Flat Iron Steak | Serves 4
- 10 oz (300 grams) Flat Iron Steaks
- 4 tbsps (60 milliliters) Olive oil
- 1 tbsp (15 milliliters) Chipotle Cinnamon Seasoning800 GR
- 1 tbsp (15 milliliters) Lime juice, fresh
- 1 tsp (5 milliliters) Club House ® Sea Salt, French Mediterranean
Sweet Potato Mash | Serves 4
- 2 cups (500 milliliters) Sweet potatoes, peeled and cut in 1-inch (2 1/2-cm) pieces
- 1/4 cup (60 milliliters) Butter, unsalted
- 1 each Egg
- 1 tbsp (15 milliliters) Chipotle Cinnamon Seasoning800 GR
Dukkah | Serves 4
- 1 tbsp (15 milliliters) Pistachio, shelled, toasted
- 1 tbsp (15 milliliters) Almonds, slivered, toasted
- 1 tbsp (15 milliliters) Pine nuts, toasted
- 1 tsp (5 milliliters) Club House ® Coriander Seed
- 1 tsp (5 milliliters) Club House ® Sesame Seed
- 1 tsp (5 milliliters) Club House ® Cumin Seed
Labneh | Serves 4
- 1 cup (250 milliliters) Yogurt, plain
- 1/2 cup (125 milliliters) Sour cream
- 2 tsps (10 milliliters) Lemon juice
- 1 tsp (5 milliliters) Club House ® Sea Salt, French Mediterranean
- 1/2 tsp (2 milliliters) Club House ® Pepper, Black Cracked
Pomegranate Molasses Reduction | Serves 4
- 1/2 cup (125 milliliters) Dark Molasses
- 1/2 cup (125 milliliters) Water
- 1/4 cup (60 milliliters) Pomegranate seeds, fresh
- 1 tsp (5 milliliters) Lemon juice, fresh
Garnish | Serves 4
- Roasted Heirloom Carrots
- Roasted Pearl onions
- Micro greens
- Fresh Pomegranate Seeds
Procedure
Chipotle Cinnamon Flat Iron Steak
- 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.
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.
Dukkah
- In a bowl, mix toasted nuts with all other ingredients. Transfer to a coffee grinder and pulse until partially ground. Reserve for use.
Labneh
- Ina bowl, mix all ingredients except the black pepper. Transfer to a cheesecloth lined strainer and place in the fridge overnight. Discard liquid and season with cracked black pepper. Reserve for use.
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.
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.
CHEF's TIP!
<b>Grilling Over Binchotan Coals:</b><br>
Live fire cooking and utilizing different types of wood/charcoal to add layers of flavour is all the rage in foodservice now. Japanese Binchotan, which is a high carbon kilned oak, is perfect for searing meats, shellfish and a variety of vegetables that can be glazed during the grilling process. It can take up to one hour to get the coals glowing red hot and ready but will keep its temperature for up to six hours, burn hotter than traditional seasoned oak and give off minimal smoke or flames."
