Yield: per serving 6 oz.domestic Kobe flat iron steaks 3 oz.mixed marble potatoes,blanched and halved as needed olive oil for sautéing 1 oz.roasted cippolini onion,chopped 1 Tbsp.reduced balsamic vinegar 1 Tbsp.basil leaves 1 oz.veal stock 3 cooked golden beets,quartered 1 Tbsp.butter to taste salt and pepper Grill steak to desired temperature and let rest on cutting board. Saute blanched marble potatoes in olive oil until golden. Add onion, balsamic vinegar, basil and veal stock. Cook ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.