Flatiron Steak With Herbed Red Bliss Potatoes Red Onion Marmalade And Red Wine Demi Glace Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROSEMARY DEMI-GLACE



Rosemary Demi-Glace image

Provided by Robert Irvine : Food Network

Categories     condiment

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons grapeseed oil
1 tablespoon diced red onion
1 cup Cabernet wine
2 cups beef stock or demi-glace
1/4 cup chopped sun-dried tomatoes
1 sprig rosemary
2 sprigs flat-leaf parsley
2 tablespoons unsalted butter, room temperature

Steps:

  • In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.
  • Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

FLAT IRON STEAKS MARINATED IN RED WINE



Flat Iron Steaks Marinated in Red Wine image

Red wine and mustard do wonderful things for this tender cut of steak.

Provided by desihannagan

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
⅓ cup dry red wine
½ teaspoon dry mustard powder
salt and pepper to taste
4 (8 ounce) flat iron steaks
2 cloves garlic, minced
½ teaspoon dry mustard powder
½ teaspoon olive oil

Steps:

  • Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
  • Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 2 g, Cholesterol 154.8 mg, Fat 33.8 g, Fiber 0.2 g, Protein 47.1 g, SaturatedFat 11.1 g, Sodium 147.3 mg, Sugar 0.2 g

PERFECT FLAT IRON STEAK



Perfect Flat Iron Steak image

This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.

Provided by Cocina JNOTS

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 2h28m

Yield 6

Number Of Ingredients 10

1 (2 pound) flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder

Steps:

  • Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
  • Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g

DEMI-GLACE



Demi-Glace image

Provided by Robert Irvine : Food Network

Time 8h30m

Yield About 8 cups

Number Of Ingredients 11

1/4 cup grapeseed oil
8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
6 ounces tomato paste
5 sprigs fresh thyme
1 bay leaf
8 cups (2 quarts) red wine
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
  • Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
  • While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
  • Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
  • In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
  • When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

More about "flatiron steak with herbed red bliss potatoes red onion marmalade and red wine demi glace recipes"

WINE PAIRING FOR FLAT IRON STEAK & RECIPE - BENOM WINES
Place Italian parsley, paragon, mint, capers, garlic, onion, chili flakes, anchovy, lemon juice and zest, red wine vinegar, Olea Farm Olive Oil, and salt in a high-speed blender. Emulsify. For …
From benomwines.com


FLATIRON STEAK WITH HERBED RED BLISS POTATOES, RED ONION …
Ingredients 6 (6-ounce) flatiron steaks (also sold as top boneless chuck) Salt, plus 2 tablespoons salt Freshly ground black pepper, plus 1 tablespoon pepper 2 tablespoons garlic powder 1 cup …
From recipenode.com


FLATIRON STEAK WITH HERBED RED BLISS POTATOES, RED ONION …
Jan 23, 2014 - Get Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace Recipe from Food Network
From pinterest.com


FLATIRON STEAK WITH HERBED RED BLISS POTATOES, RED ONION …
Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe …
From fooddiez.com


ROASTED FLATIRON STEAK WITH RED WINE ONIONS
Dec 20, 2011 fire your oven to an air temperature of 650f. place a large, heavy-bottomed saute pan or roasting pan in the oven to preheat. meanwhile, remove your steak from the marinade …
From fornobravo.com


BOBBY FLAY'S FLAT IRON STEAK RECIPE - JANE'S KITCHEN
Ingredients. 2 Flat Iron Steaks (each about 8-10 oz.) 2 tbsp Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; Step-by-Step Instructions
From janeskitchenmiracles.com


FLAT IRON STEAK WITH THE BEST POTATO EVER! - JULES COOKING
Then heat up a big pot, add a splash of oil and start frying the trimmings of the flat iron steak. Once it’s nice and golden deglaze the pan with 1 liter of red wine and reduce this for 90%. …
From julescooking.com


SUMMER VEGETABLES WITH FLATIRON STEAK RECIPES
4 flatiron steaks (5 ounces each) or hanger or skirt steaks: Coarse salt and freshly ground pepper: 1 tablespoon vegetable oil: Fleur de sel, for serving (optional)
From tfrecipes.com


FLATIRON STEAK WITH HERBED RED BLISS POTATOES, RED ONION …
Rate this Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace (Robert Irvine) recipe with 6 (6-oz) flatiron steaks (also sold as top boneless …
From recipeofhealth.com


FLATIRON STEAK WITH HERBED RED BLISS POTATOES RED ONION …
In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, …
From tfrecipes.com


150 BEST ROBERT IRVINE RECIPES IDEAS - PINTEREST
Jan 30, 2017 - Explore Kristi's board "Robert Irvine recipes" on Pinterest. See more ideas about robert irvine recipes, recipes, food network recipes.
From pinterest.com


FLAT IRON STEAK WITH RED WINE SAUCE - FOOD NETWORK …
Jul 8, 2015 Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes.
From foodnetwork.ca


FLATIRON STEAK WITH HERBED RED BLISS POTATOES RED ONION …
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 …
From food-recipe.info


10 BEST FLATIRON FLATS RECIPES - YUMMLY
The Best Flatiron Flats Recipes on Yummly | Flatiron, Flatiron Fajitas, Flatiron Steak And Bok Choy
From yummly.com


FLATIRON STEAK WITH HERBED RED BLISS POTATOES, RED …
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 …
From cookingchanneltv.com


Related Search