Northern Alberta Institute of Technology

Grilled flat iron steak with garlic cream and brussels sprouts

Serves 4

Ingredients

Steak

1 kg (2.2 lbs) flat iron beef cut into four 250 g (8 oz) portions
25 ml (2 tbsp) butter, softened
Salt and pepper

Garlic cream

8 cloves garlic
1 sprig thyme, fresh
250 ml (1 cup) homogenized milk (more if needed)
4 slices white bread, crusts removed, cubed

Squash chips

1 each buttercup or butternut squash, peeled and thinly sliced
25 ml (2 tbsp) butter, softened
Granulated sugar
Salt and pepper

Brussels sprouts

25 ml (2 tbsp) butter
12 each brussels sprouts, separated into leaves

Assembly

Extra virgin olive oil, as needed

Method

Preheat the oven to 190 C (375 F)

Steak

Season the beef with salt and pepper and spread with a thin layer of butter. Preheat a grill pan on high heat and sear the beef for approximately 3 minutes per side. Wrap in foil and set aside for 5 minutes.

Garlic Cream

Combine the garlic, thyme and milk in a saucepan and cook over medium-high heat until the garlic is tender. Add the bread and cook for 10 minutes more. Add additional milk if necessary, to smooth the mixture.

Using a stick blender, emulsify well and season to taste. Set aside.

Squash Chips

Season the squash with salt, pepper and a sprinkle of sugar. Rub with the butter and place on a parchment-lined baking sheet. Bake in the oven, turning occasionally, until the squash is golden. Remove and let cool. Don’t worry if it’s not crisp – that will happen as it cools.

Brussels sprouts

Melt the butter in a skillet over medium-high heat and sauté the leaves for 1 to 2 minutes. Set aside.

Assembly

Place some garlic cream on a plate and drag it to form a line. Scatter the squash chips over the cream in a criss-cross pattern and sprinkle the Brussels sprouts leaves over top. Slice the beef thinly, place over the sprouts, and drizzle with olive oil.


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