Smoked flat iron steaks, cauliflower puree, red and green leaves
INGREDIENTS
1kg Flat iron steaks
A bunch of rosemary
Green and red leaves
CAULIFLOWER PUREE
0.5 KG cauliflower
0.05 KG butter
100 ML milk
1 grind of black pepper
A pinch of salt
VINAIGRETTE
5ml Olive Oil
5ml Soy sauce
METHOD
1 - Take an S-shape hook and hang flat iron steaks for about 30 minutes, to get a slightly
smoked flavor.
2 - Get ready to grill the steaks: lower the grates of your grill.
3 - Unhang the steaks and season them with olive oil, sea salt and rosemary.
4 - Grill the steaks for about 7 minutes each side, on high heat.
5 - For the cauliflower puree: season cauliflower with olive oil and seasalt, and wrap in foil.
Cook over the wood embers for about 30 minutes.
6 - Once ready, mix the cauliflower with milk, butter and garlic puree. Mix until puree and
season with black pepper, sea salt and olive oil.
7 - For the vinaigrette: mix three tablespoons soy sauce, six tbsp olive oil, and sea salt. Mix
it and pour over green and red leaves.
8 - You can serve the flat iron steaks on your tabletop warming brazier, with some rosemary
on top.
9 - On a plate, serve one steak, cauliflower puree and green and red leaves. Enjoy!
