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



  • Current rating: 5.0/5
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1 rating


1 cup kosher salt
1/2 cup sugar
12 ea. Veal Flat Iron Steaks, about 6 lb.
8 oz. peeled shallots
8 cups fresh cilantro leaves
4 cups fresh Italian parsley leaves
1/2 cup molasses
2 tsp. ground red pepper
5 ea. bay leaves
1/4 cup ground coriander
1/4 cup cracked black pepper
1/4 cup sweet paprika
2 tbsp. mustard seeds
3/4 cup balsamic vinegar
3 tbsp. olive oil
1 cup minced assorted wild mushrooms, about 4 oz.
6 ea. minced large garlic cloves
3/4 cup dry red wine
2-1/2 cups veal stock
1/2 cup + 1-1/2 tbsp. unsalted butter, divided
204 - 216 ea. peeled Idaho russet potato batons (3 inches long x 1/4 inch thick)
1/4 cup vegetable oil, plus more for frying
12 cups maitake mushrooms
3/4 cup chopped shallots
1-1/2 tsp. Garlic Pepper Tabasco Sauce
3/4 cup Alouette Crème Fraîche
6 cups julienne-cut carrots, about 1 lb. 2 oz.
3 cups julienne-cut leeks or green onions, about 4-1/2 oz.
3 cups chopped assorted wild mushrooms, about 7-1/2 oz.
36 - 48 ea. asparagus spears, blanched, shocked
enoki mushrooms, as needed
fresh whole chives, as needed


  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.


Recipe adapted from davidburke & donatella, Chef David Burke

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cuisines North & South American
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