Flat Iron Steaks With Smashed Baby Gold Potatoes & Creamed Kale
by Ben Bettinger, Chef, Laurelhurst Market, Portland, Oregon
- 4 (8-ounce) Certified Piedmontese flat iron steaks
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 bunch fresh thyme
Season steaks on all sides with salt and pepper. Heat a large pan (preferably cast iron) over high heat; add oil and wait until it just begins to smoke. Add the seasoned steaks, one at a time, and reduce heat to medium-high. Sear on one side for 5 minutes; flip and continue to sear, dropping the heat to medium-low. Add the butter and thyme; gently spoon the butter over the steaks. Remove when the internal temperature of the steaks is five degrees below desired final internal temperature (steaks will continue to cook as they rest). Let steaks rest at room temperature for five minutes. When ready to serve, cut the steaks against the grain. Serve with potatoes and creamed kale (recipes follow).
For The Potatoes:
- 2 pounds baby Yukon gold potatoes
- Salt
- ¼ cup olive oil
- 1 bunch fresh dill, chopped
- 2 tablespoons butter
Bring a large pot of liberally salted water to a boil. Add potatoes, making sure there is enough room for the potatoes to move freely in the water (the potatoes will cook unevenly in a crowded pan). Cook for roughly 15 minutes, or until the potatoes are easily smashed when you apply a bit of pressure with your palm. Strain the potatoes. Once the potatoes are cool enough to handle, gently smash each potato, just until it slightly breaks up, but still keeps its shape. When ready to serve, heat a large sauté pan over medium heat and add oil. Add the potatoes, season with salt and pepper, and sear for 3 to 5 minutes. Flip the potatoes and add the butter and chopped dill.
For The Creamed Kale:
- 2 bunches kale, stems removed and roughly chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- ½ cup heavy cream
- 2 tablespoons prepared horseradish
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon red chili flakes
- Aged balsamic, for serving (or substitute balsamic reduction)
To a large pot over medium-high heat, add oil, chili flakes, and garlic, then immediately add the chopped kale and toss well. Deglaze the pan with about 2 cups of water; cover and cook for 5 minutes. Remove kale from pot and drain, pressing any excess water out of the kale in a colander. Reserve the kale.
When ready to serve, in a large sauté pan, heat the sour cream and heavy cream until it gently bubbles around the edges. Add the chopped kale and gently cook until warm. Season with salt and pepper. Remove from heat and add the horseradish.