Flat Iron Steaks With Sauce Choron
by Alan Bergo, The Salt Cellar, St. Paul, Minnesota
The flat iron steak is all the rage these days, and for good reason—it has great flavor, and is shockingly tender, as well as attractively priced. Sauce choron is my favorite variation of hollandaise sauce. It tastes great on any cut—especially the flat iron.
- 4 (8-ounce) Certified Piedmontese flat iron steaks
- Sea salt and fresh ground black pepper
- High-heat oil (such as grapeseed or canola oil) or lard, as needed for searing
- Sauce Choron (recipe follows)
Heat a grill (preferably charcoal) until the embers are glowing. Season the steaks liberally with salt and pepper, then oil them lightly. Grill the steaks to medium-rare, turning only once, then allow to rest in a warm place for 5 minutes.
Before serving, heat the steaks briefly if needed, place on preheated dinner plates, and serve with the Sauce Choron on the side.
- Sauce Choron
- 2 tablespoons water
- 3 egg yolks
- 2 tablespoons tomato paste
- 1 tablespoon Shallot Reduction (recipe follows)
- Pinch cayenne pepper
- Lemon juice, to taste
- Salt, to taste
- 1 teaspoon chopped fresh tarragon
- 2 cups clarified butter
In a double boiler, whisk the water and egg yolks until light, fluffy, and doubled in volume. Gradually add the clarified butter until a thick emulsion is formed. If the mixture starts to break (the butter will begin to separate from the hollandaise, forming a blotchy texture instead of smooth and creamy) add a tablespoon of cool water. Add the Shallot Reduction, tomato paste, tarragon, cayenne, salt, and lemon, taste for seasoning, and adjust as needed. Next, transfer the sauce to a bain marie filled with warm water; cover with plastic wrap and store in a warm place until needed. Alternatively, fill a shallow casserole dish with warm water to create a water bath; transfer the sauce to a smaller dish, cover with plastic wrap and let the sauce rest in the water bath in a warm place until needed.
- Shallot Reduction
- 1 cup shallots, diced to ⅛-inch
- ½ cup white wine vinegar
- ¾ tablespoon chopped fresh tarragon
- Pinch sea salt
In a non-reactive saucepot, combine all ingredients and cook until the pan is nearly dry. Reserve until needed.