Pastrami Flat Iron Steaks with Fancy Fries and Warm Maitake and Asparagus Salad
Flat iron veal steaks with fancy fries and warm miatke and asparagus salad

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

Recipe adapted from davidburke & donatella, Chef David Burke

12 servings


Pastrami Spice/Marinade:

  • 1 cup Kosher salt
  • 1/2 cup Sugar
  • 12 each or 6 lb Veal Flat Iron Steaks
  • 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 each Bay leaves
  • 1/4 cup Ground coriander
  • 1/4 cup Cracked black pepper
  • 1/4 cup Sweet paprika
  • 2 Tbsp Mustard seeds

Cracked Peppercorn Sauce:

  • 3/4 cup Balsamic vinegar
  • 3 Tbsp Olive oil
  • 1 cup or 4 oz Minced assorted wild mushrooms
  • 6 each Minced large garlic cloves
  • 3/4 cup Dry red wine
  • 2-1/2 cups Veal stock
  • Salt and pepper as needed
  • 1-1/2 Tbsp Unsalted butter

Fancy Fries:

  • 204-216 batons each or 17-18 each Peeled Idaho russet potato batons (3 inches long x 1/4 inch thick)
  • Vegetable oil for frying
  • 12 cups Maitake mushrooms
  • 3/4 cup Chopped shallots
  • 1/2 cup Unsalted butter
  • 1-1/2 tsp Garlic Pepper Tabasco Sauce
  • 3/4 cup Alouette Crème Fraîche
  • 6 cups or 1 lb 2 oz Julienne-cut carrots
  • 3 cups or 4-1/2 oz Julienne-cut leeks or green onions
  • 3 cups or 7-1/2 oz Chopped assorted wild mushrooms
  • 1/4 cup Vegetable oil
  • 36 to 48 each Asparagus spears, blanched, shocked
  • Enoki mushrooms as needed
  • Fresh whole chives as needed


Pastrami Spice/Marinade:

  1. Combine salt and sugar; press evenly onto steaks. Set aside.

  2. Place shallots, cilantro and parsley 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. Combine molasses, red pepper and bay leaves in small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Cool. Brush evenly over steaks.

  4. Combine coriander, black pepper, paprika and mustard seeds; press evenly onto steaks. Cook steaks immediately or refrigerate for several hours.

Cracked Peppercorn Sauce:

  1. Bring vinegar to a boil in saucepan. Reduce heat; simmer until syrupy and reduced to 2 Tbsp. Set aside.

  2. Meanwhile heat oil in large sauté pan. Add mushrooms; sauté until lightly browned. Add garlic; sauté until fragrant. Add wine; simmer until liquid is evaporated. Add stock and vinegar reduction; bring to a boil. Reduce heat; simmer until reduced by half. Season with salt and pepper. Stir; finish with butter. Cover; keep warm.

Fancy Fries:

  1. Blanch potatoes in 300°F oil 3 minutes; drain. Refrigerate until ready to use. (Potatoes will be fried again.)
    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.

  2. 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.

  3. 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.

  4. 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.

  5. Plate steak slices over sautéed vegetables. Serve with filled fancy fries, 3 to 4 asparagus spears, 1 oz peppercorn sauce, enoki mushrooms and chives.