Flat iron steak with juniper sauce and mashed potatoes

6 servings

40 minutes

Flat iron steak with juniper sauce and mashed potatoes is a blend of British gastronomic tradition and exquisite flavor accents. The flat iron, sourced from the beef shoulder, has a tender texture and rich meaty aroma. The juniper sauce adds subtle woody notes and a slight bitterness, creating a noble flavor palette. The mashed potatoes, made with plenty of butter and milk, achieve a silky consistency that perfectly complements the meat. This dish is an excellent choice for both formal dinners and cozy family lunches, allowing one to enjoy the rich texture of the meat and the aromatic spices.

Energy value per serving

• Calories: 855.7
• Proteins: 53.6g
• Fats: 56.5g
• Carbohydrates: 34.6g

Ingredients

• Beef shoulder: 1.5 kg
• Potato: 1 kg
• Butter: 270 g
• Milk: 250 ml
• Demi-glace sauce: 150 g
• Dried juniper berries: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the beef shoulder in half across the grain. There is a tendon in the middle of the shoulder that needs to be removed by slicing the meat along the grain. This will yield four flat iron steaks. Season the steaks with salt and pepper on both sides. Let them rest for 30 minutes.

   Required ingredients:

   • Beef shoulder: 1.5 kg
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Boil the potatoes until cooked. Drain the water and let them sit for a few minutes to evaporate excess moisture. Mash the potatoes in a vegetable mill or with a masher. Place the pot with the puree on low heat and gradually mix in 200 grams of butter using a silicone spatula until you achieve a smooth, silky texture; season with salt to taste. Pour in hot milk and mix well again.

   Required ingredients:

   • Potato: 1 kg
   • Butter: 270 g
   • Salt:  to taste
   • Milk: 250 ml

3. Brush the steaks with vegetable oil. Heat the grill pan, place the steaks on it, and cook for 5 minutes on each side. Then let the meat rest for 10 minutes.

   Required ingredients:

   • Butter: 270 g

4. Crush the juniper with the flat side of a knife and add it to the hot demi-glace, leaving it on medium heat for 10 minutes. Stir in the butter.

   Required ingredients:

   • Dried juniper berries: 1 tablespoon
   • Demi-glace sauce: 150 g
   • Butter: 270 g

5. Sear the steaks on a grill pan for another 20 seconds to remove the moisture that has come out of the steaks. Place the steak on a plate, next to it mashed potatoes, and drizzle with juniper sauce.

   Required ingredients:

   • Beef shoulder: 1.5 kg