Durham Ranch Buffalo Flat Iron Steak

Recipe by Gerald Hirigoyen, Executive Chef & owner, Fringale and Piperade

Gerald shares recipes from his famous restaurants in the culinary capital of the world, San Francisco.

Serves 4 to 6 as an appetizer.

Ingredients

  • 1/2 cup olive oil
  • 1 pound flat iron Durham Ranch Buffalo Flat Iron Steak
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, finely sliced

Apple, Curry & Celery Root Remoulade

  • 2 medium celery roots – peeled, trimmed and finely shredded with a mandolin 2 green apples – peeled and finely shredded with a mandolin
  • 4 to 5 TBL mayonnaise
  • Juice of 1 fresh lemon
  • 11/2 tsp kosher salt
  • 11/2 teaspoons curry powder
  • 1/4 teaspoon piment dâ’espelette

Piperade Vinaigrette and Garnish

  • 3/4 cup piperade (see attached recipe)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 2 Tablespoons sherry vinegar
  • 1/4 teaspoon piment dâ’espelette
  • 1/2 cup baby mixed greens (garnish)

Rub the 1/4 cup of olive oil all over the steak and place in a shallow container. Generously season both sides of the meat with salt and pepper. Scatter the sliced garlic over the meat, cover with plastic wrap and marinate overnight (or for at least 4 hours) in a refrigerator.

To make the apple, curry and celery root remoulade, combine all of the ingredients in a large mixing bowl; Press the well mixed ingredients into 4 to 6 tall ring molds, cover with plastic wrap and set aside in a refrigerator.

When ready to prepare the dish, warm 1/4 cup olive oil in a large sauté pan over high heat. Add the steak and sauté for 3 to 5 minutes on each side, according to desired doneness. Set the pan aside for the meat to rest for about 10 minutes before slicing diagonally in ¼-inch thick slices.

To make the piperade vinaigrette, combine everything except the baby mixed greens in a small bowl and thoroughly emulsify the ingredients using a stick blender. Strain through a fine meshed sieve and set aside.

Assemble

Unmold the remoulade onto one side of each plate. Garnish the top of each salad with the baby mixed greens. Spoon the vinaigrette in a small pool alongside. Fan 3 slices of meat on top of the sauce. Ready to serve.