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Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace (Robert Irvine) Recipe

Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace (Robert Irvine) Recipe

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Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace (Robert Irvine)

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Ingredients:

Serving

6 (6-oz) flatiron steaks (also sold as top boneless chuck)
salt
freshly ground black pepper , plus 1 tbsp pepper
2 tbsp garlic powder
1 cup red wine, divided , plus 1/2 cup
1/4 cup butter
1 small onion, finely chopped
1/4 cup all-purpose flour
1 pint veal stock
3 lb red bliss potatoes with skin on , scrubbed and cut into quarters
1/2 cup canola oil , plus 1/4 cup
2 tbsp chopped fresh thyme leaves
2 tbsp chopped fresh rosemary leaves
4 medium red onions, very thinly sliced
1/2 cup honey
1/4 cup red wine vinegar
2 tbsp hot sauce (recommended : tabasco)
1/2 cup grape jelly
1/4 cup canola oil
1/4 cup stick butter, cubed

Directions:

Season the steaks with salt, pepper, and garlic powder. Tenderize steaks with meat mallet to break down the muscle and integrate spices into the meat. Place them in a bowl and pour 1/2 cup of the wine over them, letting them marinate, for a minimum of 25 minutes.
Prepare demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk in flour with a fork to make a roux, then add 1/2 cup red wine and veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.
Preheat oven to 350 degrees F. In a large bowl, coat potatoes with 1/2 cup of the canola oil and toss with 2 tablespoons salt, 1 tablespoon pepper, fresh thyme, and fresh rosemary. Place the potatoes in a baking pan and roast them in the oven until tender, about 35 to 45 minutes.
In a hot skillet, heat the onions (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by sweating them down. Add the honey, vinegar, remaining 1/2 cup wine, hot sauce and grape jelly, and stir well. Reduce over medium low heat until there is no liquid left in the pan and marmalade mixture is tacky.
When the potatoes have been roasting for about 1/2 hour, heat 1/4 cup canola oil in a saute pan. Sear both sides of the steak in the hot pan until golden brown, but do not cook beyond medium, or the steak may become tough. To finish the demi-glace, remove from heat and whisk the butter into the warm reduction. Arrange potatoes around the meat and top meat with marmalade. Drizzle with demi-glace sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	833.12 Kcal (3488 kJ)
Calories from fat	401.52 Kcal
		% Daily Value*
Total Fat	44.61g	69%
Cholesterol	66.18mg	22%
Sodium	2541.7mg	106%
Potassium	1461.6mg	31%
Total Carbs	99.53g	33%
Sugars	36.78g	147%
Dietary Fiber	7.16g	29%
Protein	20.25g	40%
Vitamin C	63.4mg	106%
Vitamin A	0.1mg	5%
Iron	231.8mg	1288%
Calcium	88.9mg	9%

Amount Per 100 g
Calories	144.66 Kcal (606 kJ)
Calories from fat	69.72 Kcal
		% Daily Value*
Total Fat	7.75g	69%
Cholesterol	11.49mg	22%
Sodium	441.32mg	106%
Potassium	253.78mg	31%
Total Carbs	17.28g	33%
Sugars	6.39g	147%
Dietary Fiber	1.24g	29%
Protein	3.52g	40%
Vitamin C	11mg	106%
Iron	40.3mg	1288%
Calcium	15.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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