Flat Iron Steak with Juniper Sauce and Mashed Potatoes

Ingredients

• Beef chuck roast 1½ kg
• Potato 0 lbs
• Butter 10 oz
• Milk 10 fl oz
• Demi-Glace Sauce 5 oz
• Dried Barberry 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the beef chuck in half across the grain. There is a tendon running through the center of the chuck that needs to be removed by slicing the meat along the grain. This will yield four flat iron steaks. Season the steaks with salt and pepper on both sides. Let them rest for 30 minutes.

Step 2

Boil the potatoes until tender. Drain the water and let them sit for a few minutes to allow any excess moisture to evaporate. Pass the potatoes through a vegetable mill or mash them well with a potato masher. Place the pot with the puree over low heat and gradually fold in 200 grams of butter using a silicone spatula until you achieve a smooth, silky texture. Season with salt to taste. Pour in the hot milk and mix well again.

Step 3

Brush the steaks with vegetable oil. Preheat a grill pan, place the steaks on it, and grill for 5 minutes on each side. Then let the meat rest for 10 minutes.

Step 4

Crush the juniper berries with the flat side of a knife and add them to the hot demi-glace. Let it simmer over medium heat for 10 minutes. Stir in the butter.

Step 5

Sear the steaks on a grill pan for another 20 seconds to remove the moisture that has come out of the steaks. Place the steak on a plate, alongside the mashed potatoes, and drizzle with juniper sauce.