Yield: per serving
6 oz.domestic Kobe flat iron steaks
3 oz.mixed marble potatoes,blanched and halved
as needed olive oil for sautéing
1 oz.roasted cippolini onion,chopped
1 Tbsp.reduced balsamic vinegar
1 Tbsp.basil leaves
1 oz.veal stock
3 cooked golden beets,quartered
to taste salt and pepper
- Grill steak to desired temperature and let rest on cutting board.
- Saute blanched marble potatoes in olive oil until golden. Add onion, balsamic vinegar, basil and veal stock. Cook until slightly reduced.
- Add beets and butter. Season to taste.
- Slice steak, place over potato mixture, and serve.
Recipe from V.P. Hospitality, Executive Chef Jim Palmeri, Goodwill Industries, Macon, GA. Photo from Ken Krakow Photography.