Pastrami Flat Iron Steaks with Fancy Fries and Warm Miatake and Asparagus Salad

INSTRUCTIONS

1. 1
   For Pastrami Spice/Marinade: Combine 1 cup salt and 1/2 cup sugar; press evenly onto steaks. Set aside.
2. 2
   Place 8 oz. peeled shallots, cilantro leaves and parsley leaves in food processor container. Cover; process until puréed. Coat steaks evenly and lightly with purée. Cover; marinate in refrigerator 1 to 2 hours maximum. Scrape marinade off steaks; discard. Dry steaks with paper towels.
3. 3
   Combine molasses, 2 tsp red pepper and 5 bay leaves in small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Cool. Brush evenly over steaks.
4. 4
   Combine coriander, 1/4 cup black pepper, paprika and mustard seeds; press evenly onto steaks. Cook steaks immediately or refrigerate for several hours.
5. 5
   For Cracked Peppercorn Sauce: Bring vinegar to a boil in saucepan. Reduce heat; simmer until syrupy and reduced to 2 tablespoons. Set aside.
6. 6
   Meanwhile heat 3 tbsp oil in large sauté pan. Add 1 cup wild mushrooms; sauté until lightly browned. Add minced garlic; sauté until fragrant. Add wine; simmer until liquid is evaporated. Add 2-1/2 cups stock and vinegar reduction; bring to a boil. Reduce heat; simmer until reduced by half. Season with salt and pepper. Stir; finish with 1-1/2 tbsp butter. Cover; keep warm.
7. 7
   For Fancy Fries: Blanch potatoes in 300°F oil 3 minutes; drain. Refrigerate until ready to use. (Potatoes will be fried again.)
8. 8
   Per order: Line 3 x 1-1/2-inch ring mold with chilled potato batons. Refry potatoes in mold in 350°F oil until golden brown. Cool slightly; remove ring mold. Set aside.
9. 9
   Sauté 1 cup maitake mushrooms and 1 tbsp shallots in 1 tsp butter in sauté pan. Stir in 1/8 tsp pepper sauce and 1 Tbsp crème fraîche. Fill fried potato ring with mushroom mixture. Set aside.
10. 10
    Sauté 1/2 cup carrots, 1/4 cup leeks and 1/4 cup wild mushrooms in 1 tsp butter in sauté pan until tender. Set aside.
11. 11
    Sauté one "pastrami" steak in 1 tsp oil in sauté pan over medium heat to medium (160°F?) doneness, turning frequently. Carve into thin slices.
12. 12
    Plate steak slices over sautéed vegetables. Serve with filled fancy fries, 3 to 4 asparagus spears, 1 oz peppercorn sauce, enoki mushrooms and chives.

notes

Recipe adapted from davidburke & donatella, Chef David Burke

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