Grilled Flat Iron Steak with tomato risotto, cherry tomato, spring onion & Fourme d’Ambert salad
(Serves 6)
Pair with our
Kelleher Cabernet Sauvignon
For the tomato vinaigrette:
4 ounces cleaned red ripe cherry tomatoes
2 ounces re-hydrated sun-dried tomatoes
¼ cup champagne vinegar
¾ cup blended oil
1 tablespoon lemon juice
Salt, sugar & pepper to taste
Method for the vinaigrette:
Purée the cherry tomatoes, sun-dried tomatoes & champagne vinegar together in a blender until smooth. Add the blended oil in a small, steady drizzle until it is all incorporated & emulsified. Add the lemon juice and season to taste with the salt, sugar & pepper.
For the risotto:
½ cup extra-virgin olive oil
½ cup yellow onion, small diced
1 tablespoon salt, plus extra for seasoning
4-6 cups water
1 pound juicy, ripe Roma tomatoes, cores removed
2 cups Carnaroli or Arborio rice
4 tablespoons basil, chopped medium-fine
1 cup grated parmesan cheese
Method for the risotto:
Set a medium heavy-bottomed pot over medium-low heat. Add 2 tablespoons olive oil, heat and add the onions. Sweat onions until translucent, about 5 minutes. In another pot, bring the water to a simmer. While water heats up and onions cook, pulse the tomatoes in a food processor or blender until liquefied. Push through fine mesh sieve, reserving juice and discarding solids. Turn the risotto pot's heat up to medium-high and stir the rice into the sautéed onions and toast about 2 minutes, or until grains are hot and opaque.
Deglaze the rice and onion mixture with 2 cups of the simmering water. Stir until liquid is absorbed and season with 2 teaspoons salt. Adjust heat to keep risotto at a steady simmer. Add another 1-2 cups water and continue to stir often. Once the liquid is absorbed, add another 1-2 cups water and continue to stir regularly. When the rice has cooked for about 15 minutes, or once it is five minutes shy of al dente, stir in the reserved tomato juice. Cook, while stirring, 4 additional minutes, or until risotto is creamy and rice is al dente. Quickly stir in 4 tablespoons olive oil, basil and parmesan. Remove from heat, taste and season with salt, if needed. Reserve.
For the salad:
2 each torpedo onion, sliced into ¼ inch rounds
1 pint ripe cherry tomatoes, halved
2 bunches upland cress or watercress
6 ounces Fourme d’Ambert cheese
2 ounces tomato vinaigrette
Method for the salad:
Mix the tomatoes, tomato vinaigrette, onions and upland cress together in a small bowl. Season with salt and pepper and reserve.
cups Puy lentils
1 medium leek, small diced
1 medium carrot, small diced
1-2 celery stalks, small diced
2 cups baby spinach
2 tablespoons blended oil
3 tablespoons chopped fines herbs (equal parts chervil, chives, tarragon & parsley)
For the steaks:
6 each 10 ounce flat iron steaks
Kosher salt & freshly ground black pepper
Method for the steaks & plating:
Season the exterior of the steaks heavily with the salt and pepper & either grill to desired temperature or sauté over medium high heat, about 5 minutes on each side. Remove from the heat and rest for about 5 minutes. Meanwhile, spoon the reserved risotto onto each of the six plates. Sauce around the entire plates with the remaining vinaigrette. Cut each of the steaks in half and arrange them over the risotto on the plates. Garnish the plates with the tomato & torpedo onion salad and garnish each of the salads with equal portions of the Fourme d’Ambert.