Ingredients:Flat Iron Steak
1 flat iron cut of beef, trimmed of all silver skin (about 2 to 3 pounds/ 908 grams to 1362 grams)
2 tablespoons crushed garlic (30 ml)
1/2 teaspoon crushed black peppercorns (2 ml)
Beurre Noisette Dressing
1/2 pound salted butter (227 grams)
1 shallot, finely diced
4 ounces red wine vinegar (1/2 cup/125 ml)
2 ounces honey (1/4 cup/60 ml)
Salt, to taste
1/2 teaspoon Dijon mustard (2 ml)
Juice of 1 lemon
Assembly:
2 bunches arugula, washed
1 pound pound red onion, cut into ¼ inch rings, sautéed with honey, deglazed with a little vinegar (454 grams)
1 pint cherry tomatoes, oiled, salted and oven dried
1 pound asiago cheese (454 grams)
Directions:
Flat Iron Steak
Marinate the beef with the garlic and pepper, season with salt on all sides.
Heat a cast iron frying pan over high heat. When pan is hot. Char the outside in a cast iron skillet – cook to no more than medium rare (rare is better). Allow to rest and set aside.
Beurre Noisette Dressing
Melt the butter in a medium sauce pot, allow to bubble up and fall. The solids will start to brown and at this point, slowly pour the hot butter over the shallots in another pot or stainless steel bowl. Be careful because the hot butter will cause the shallots to instantly boil up themselves. When the brown butter cools to the touch, mount in the mustard and lemon juice and adjust the salt if necessary. Pass through a fine sieve (or chinoise). Reserve in a warm spot. Note: the butter will again solidify if allowed to cool too much.
Assembly
Arrange the Arugula to cover a medium size platter or large shallow bowl. Distribute the tomatoes evenly, as well as the sweet and sour onions.
Slice the beef very thinly across the grain and drape over the salad. Cover the top with thinly sliced Asiago and then dress the whole mess with the beurre noissette dressing.
Serve with warm, crusty bread.
Source: http://www.foodnetwork.ca/recipes/flat-iron-steak-with-arugula-oven-dried-tomatoes-and-asiago-cheese/recipe.html?dishId=6347
