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Flat-Iron and BeetsFlat iron steak, charred cauliflower puree, wilted beet greens, beet vinaigrette, beet powder.

The inspiration behind this dish was to show you how many ways you can use beets. We also wanted to give you a taste of the modern ingredients we plan on implementing in our future recipes. You can buy xanthan gum and coconut extract at any upscale market like Whole Foods. If you don't have a dehydrator, you can easily use an oven to substitute. A juicer is required and we highly recommend one in general.

Vinaigrette  (Makes about 2 cups)

5 red beets     (medium)

  1. Peel and clean beets reserving the greens.
  2. Cut beets the size that best accommodates your juicer and proceed to juice beets.
  3. Reserve pulp and 250g of Juice.

250g beet juice

18g Rice Vinegar

2g salt

1.5g coconut extract

.4g xanthan gum

  1. Place all ingredients in a blender except the xanthan gum.
  2. While blending the vin., add the xanthan gum. Let
  3. blender mix for 2 minutes. Then transfer to a chinois strainer to strain. Taste for seasoning.
  4. Transfer to  a squeeze bottle.

Beet Powder

  1. Reserved beet pulp
  2. Place reserved beet pulp in a dehydrator  tray
  3. Set to 135 degrees  for 2 ½ hours.
  4. Transfer to a spice grinder, pulse until fine.

Set aside.

Wilted Beet Greens

10 beet leaves (cleaned and stems removed)

3 g Olive oil

Salt to taste

  1. In a pan, add oil and heat until oil moves freely.
  2. Add the greens and season with salt.
  3. Toss until greens they have wilted to half their original volume.
  4. Place on dry paper towels to absorb the residual oil.

Charred Cauliflower Puree (makes about 1 - 1/2 cup)

Half a head of cauliflower

3-5 g Olive oil

2 g Salt

50 gWater

4 T butter

  1. Cut the cauliflower in to medium to small sized flourets. Heat a large skillet and add the oil.
  2. When the oil moves freely, add the cauliflower and proceed to cook until each side is heavily charred.
  3. Add the water to deglaze. Add the butter and transfer to a blender.
  4. Season with salt and blend until smooth(about 2 minutes).
  5. Add more water if necessary. Strain through a chinois and set aside.

Flat Iron

1 6 oz piece of flat iron steak

2 T of olive oil

Salt

Black pepper

Heat a skillet and add the oil. Season the steak with salt and black pepper and place it in the skillet. Roast for 3 ½ mins on each side . Place on paper towels and rest for 4 mins.

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P4020302

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