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Flat iron steak with barbecued spinach

Split beef chuck with barbecued spinach, white onion, various preparations of red beet, spinach oil and ‘smokey mushroom’, red wine jus and various preparations of carrot.

Sommelier's tip: Serve a Valpolicella Ripasso with this dish. This red wine pairs excellently with the red meat of the beef chuck.

Ingredients

Rosemary
Beef brisket
Olive oil

white onions

mini beet
Red beet
White peppercorns
Grape seed oil
fennel seeds
Salt

red beet trimmings
Beetroot juice
Chicken broth
Baharat
Sushi vinegar
Smoke oil

500mlCarrot juice
2shinshu aka miso
750gwinter carrot trimmings
2Vadouvan
500mlChicken broth

carrot skins

Olive oil
mushroom sauce
fresh baby spinach

red wine jus

Preparation

  1. Place the flat iron steak together with a sprig of rosemary, olive oil, and salt to taste in a vacuum bag.
  2. Pre-cook the flat iron steak sous-vide at 49°C for about 20 minutes.
  3. Grill or sear the flat iron steak before serving to a core temperature of about 52°C.

  1. Peel the onions and blanch them for about 2 minutes.
  2. Rinse them cold and briefly heat them in the steamer for service.

  1. Clean the mini beet and wash well, but leave it completely intact.
  2. Peel the beets with a peeler.
  3. Also clean the large beets, peel them, and portion them to the desired size (save the trimmings for the cream).
  4. Place the mini beets and the portioned beets in a vacuum bag with fennel seeds, grapeseed oil, white peppercorns, and salt to taste. Vacuum seal.
  5. Cook the beets at 85°C for about 70 minutes in a steamer or water bath with a sous-vide stick.
  6. Cut the beet stems off the mini beet and slice off the top of the beet.
  7. Save this and use it to beautifully decorate the plate.

  1. Cook the trimmings from the large beets in red beet juice with chicken stock until they are really soft.
  2. Drain the beets and reserve the liquid.
  3. Blend the beets until smooth in a blender or food processor with a little of the cooking liquid.
  4. Season with smoked oil, baharat, and sushi vinegar.

  1. Cook the carrot trimmings thoroughly in the carrot juice with chicken stock.
  2. Blend the carrots in a blender or food processor and add the miso.
  3. Season with vadouvan and salt.

  1. Cut the sheets to the desired size.
  2. Fry at 170°C for about 5 seconds, turn over and fry for another 5 seconds.
  3. Shape immediately from the fryer into the desired form.

  1. Mix the spinach with fleur de sel and olive oil.
  2. Place a preheated pan on the barbecue at about 200°C and stir-fry the spinach for about 2 minutes (this can also be done in a hot pan on the stove).
  3. Deglaze with mushroom sauce and reserve the liquid/oil

  1. Heat the jus.