We had some lemon and garlic infused oils left in their bottles so we used those, too. Add the juice of one lemon and at least as much olive oil. In a bowl combine lots of minced mint, minced rosemary and minced garlic cloves. Since it has a reputation of possibly being a little tough, we chose to marinate ours and give it a nice sear in the cast iron pan on the Big Green Egg. Recently we picked up a juicy flat iron steak from one of the farming families who raises grass-fed, free cattle north of Charlotte.įrom what I read, Flat Iron Steak is a relatively new cut that’s from the shoulder. Strolling around the market stalls, sampling the season’s best produce from local farmers, and bringing home fresh ingredients for our meals is a favorite way to spend our Saturday mornings. Jorge has served as a restaurant consultant in butchery, developed recipes for cookbooks and assisted on culinary productions.Charlotte’s Regional Farmers Market on Yorkmont Road is every foodie’s dream and my family loves going. Jorge cooks for locals and visiting guests as he creates custom dinners at wineries and private homes across the valley. Residing in the Napa Valley, Susie’s favorite pastime is cooking Snake River Farms beef and pork with BFF Jorge Velazquez.Ĭhef Jorge Velazquez is known for his mastery of butchery and skills as a chef. Most recently she completed her 6 th cookbook with Chef Thomas Keller. Susie Heller’s career includes her work as a culinary television producer, award-winning cookbook author and consultant. The pan can be used on the stove or over your grill. If you don’t own one, we suggest getting a big cast iron pan, which is the best for producing a flavorful crust on the beef. The technique of sauteing steak with a bouquet of herbs is successful with many cuts of beef, but the flat iron lends itself perfectly, taking on the flavors of the herbs and butter.
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