Tuesday, April 2, 2013
Bite with Belkys: Flat Iron Steak with Black Peppercorn Sauce from Chef's Palette at the Art Institute of Fort Lauderdale
If you've dreamed about becoming a professional chef or simply want to make a gourmet meal at home, 7's Belkys Nerey is taking you one step closer.
The School: The Chef's Palette at The Art Institute of Fort Lauderdale
The Dish: Flat Iron Steak with Black Peppercorn Sauce
6oz Flat Iron Steak portions
Salt and Black Pepper, to taste
3 Tbs. of grapeseed Oil
2 Tbs. of garlic, minced
1.5 cup of ginger, minced
2 cups of green Onions, washed, dried and sliced
1 Tbs. of black peppercorns, crushed in the food mill
2 Tbs. of fermented black beans, rinsed, squeezed and chopped
1 cup of sweet soy sauce
1/4 cup of light soy sauce
30 baby carrots, peeled and cut in half lengthwise
3 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 Sauvignon
Chef's Palette at the Art Institute of Fort Lauderdale
1799 S.E. 17th Street
Fort Lauderdale, FL 33316