From Chef Craig Koketsu
Quality Meats
57 West 58th Street
New York, NY 10019
212-317-7777
Flatiron Steak with Blackberries
Serves 4
Ingredients
Four 10oz flatiron steaks
2 cups balsamic vinegar
1 clove
1 star anise
20 black peppercorns
1 cinnamon stick
1 ½ cups veal demi-glace
¼ cup shallots, finely chopped
1 tablespoon crushed black peppercorns
3 tablespoons cold butter
2 cups blackberries, washed and dried
Oil for sautéing
Salt
Black pepper
Ground cumin
Method
In a heavy-bottomed sauce pot combine balsamic, clove, star anise, peppercorns, and cinnamon stick. Reduce vinegar to approximately ¼ cup. Add demi-glace and bring to a boil. Strain through a fine mesh strainer and keep warm.
Preheat a cast iron skillet over medium-high heat. Season flatiron steaks with salt, black pepper and ground cumin. Add oil to hot pan and sear steaks for approximately 2-3 minutes on each side. Steaks should be nicely browned. Remove steaks from pan and let rest on a paper towel on a warm plate.
In a sauté pan sweat out shallots and crushed peppercorns in 1 tablespoon of butter. Add balsamic-demi-glace. Bring to a boil and reduce slightly to a thick glaze. Mount in two tablespoons of butter and then add blackberries. Adjust seasoning with salt. Plate rested steaks onto four plates. Spoon blackberry sauce evenly over four steaks and serve immediately.