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

  1. Grill steak to desired temperature and let rest on cutting board.
  2. Saute blanched marble potatoes in olive oil until golden. Add onion, balsamic vinegar, basil and veal stock. Cook until slightly reduced.
  3. Add beets and butter. Season to taste.
  4. Slice steak, place over potato mixture, and serve.

Recipe from V.P. Hospitality, Executive Chef Jim Palmeri, Goodwill Industries, Macon, GA. Photo from Ken Krakow Photography.