Fall Release 2022

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2020 Origin

100% Cabernet Sauvignon

Flat Iron Steak with Crispy Potatoes, Seared Summer Squash, and Sauce Vert

Recipe courtesy of Chef Spencer Johnston

Ingredients

For the Smashed and Crispy Young Potatoes:
1lb Young or Marbled Potatoes
1 gallon of water
1/8 cup salt
1 pinches Chili Flakes
1 bay leaf
1/2 head garlic
For the Seared Summer Squash with Alliums and Oregano:
Large Dice 1 1/2 lb. summer squash.
Large Dice 1 lb. red onion
3 Cloves Garlic. Sliced 1 mm thick
1 1/2 long stems fresh oregano
1/4 cup Olive Oil
For the Sauce Vert:
1/2 bunch Italian parsley
5 sprigs paragon
5 sprigs mint
25 capers
2 cloves garlic
1/2 onion diced
10 chili flakes
1 anchovy
Juice and zest of 1 lemons
1/4 cup red wine vinegar
1 1/4 cups Olea Farm Olive Oil
Season with salt
For the Flat Iron Steak:
Head to your favorite butcher, ask for a Flat Iron Steak.


WINE PAIRING FOR FLAT IRON STEAK


Chef Spencer Johnston's recipe for flat iron steak presents an exquisite harmony of flavors, pairing succulent roasted steak cooked over oak with crispy, smashed potatoes, seared summer squash with alliums and oregano, and a sauce vert. Designed as the quintessential fall dinner, this dish showcases seasonal vegetables alongside perfectly grilled steak, creating a culinary masterpiece that embodies the essence of the season.

In order to enjoy this meal to its fullest, a glass of wine will round out the dish. The ideal wine pairing for flat iron steak is BENOM's Origin, a 100% Cabernet Sauvignon from Paso Robles. By utilizing old world winemaking techniques, BENOM's Cabernet Sauvignon is soft and elegant with a strong structure from the tannins. This beautifully balanced wine complements a flat iron steak, standing up to the texture of the tender, juicy meat while enriching the flavors from the steak and sauce vert.

Indulge in the opportunity to create an unforgettable dining experience with this recipe, whether it's for a dinner party or an intimate evening at home. Impress your guests and yourself with the impeccable wine pairing for flat iron steak, leaving a lasting impression that will linger thanks to Origin.

Method

For the Smashed and Crispy Young Potatoes:

  1. Boil until al dente, remove and cool. Smash, sear on plancha with drawn butter, and olive oil, and season with salt and pepper.

For the Seared Summer Squash with Alliums and Oregano:

  1. Toss diced squash, chopped oregano, chopped garlic, chopped red onion, and olive oil together in a bowl.
  2. Season with salt and pepper.
  3. Roast in 500º oven until soft and golden brown.

For the Sauce Vert:

  1. Place Italian parsley, paragon, mint, capers, garlic, onion, chili flakes, anchovy, lemon juice and zest, red wine vinegar, Olea Farm Olive Oil, and salt in a high-speed blender. Emulsify.

For the Flat Iron Steak:

  1. Pat your steak dry, and season well with kosher salt and ground black pepper.
  2. Cook on an oak grill. Cook until medium rare (internal temperature is 130-135º).
  3. Rest the steak for at least 1 minute to keep the juices in the meat and slice.
  4. Plate with Smashed and Crispy Potatoes, Summer Squash, and Sauce Vert.
  5. Pair Flat Iron Steak with a glass of Origin and enjoy!
BACK TO RECIPE

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