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

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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

RIB ROAST WITH RED WINE DEMI-GLACE AND ROASTED WHITE POTATOES AND ASPARAGUS



Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons finely chopped garlic
2 tablespoons finely chopped shallots
Salt
Freshly ground black pepper
1 cup canola oil (approximately)
1 (5 pound) beef rib roast, with bones
1/4 cup butter
1 small onion finely chopped
1/4 cup all-purpose flour
1/2 cup red wine
2 cups veal stock
3 pounds potatoes with skin on, cut into quarters
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 bunches asparagus, tough ends removed

Steps:

  • Preheat an oven to 350 degrees F.
  • In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup). Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)
  • While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.
  • When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.

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.

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