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Pan Seared Caesar
Beef Potato Salad
Fig-Balsamic Glazed
Beef Kabobs
Corn
Relish
Flatiron
Steak Martini
Sirloin Portobellos
Cabernet
Beef Jubilee
Spicy Beef & Pepper Jack
Quiche
Beef & Mushroom Crescent Rolls
Beef Roast Basics |
Prep:
15 minutes
Refrigerate: 6 hours to overnight
Cook: 7 minutes
Servings: Serves 4 (appetizer portions)
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1 |
flat iron steak (approx. 10 oz.) |
 |
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1/4 |
cup dry vermouth |
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1/4 |
cup sweet vermouth |
|
1/2 |
tsp. toasted juniper berries |
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1/2 |
tsp. salt |
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1/2 |
tsp. cayenne pepper |
|
1 |
Tbsp. Spanish olives |
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1 |
Tbsp. pickled olives |
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1/2 |
oz.
blue cheese, crumbled |
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-- |
breadsticks, for garnish |
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Combine dry and sweet Vermouth, add beef;
marinate 6 hours to overnight.
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Combine toasted juniper berries, salt and
cayenne. Season marinated beef with juniper
berry mixture. Grill to medium-rare, remove
from heat and allow beef to rest 5 minutes.
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Slice across the grain and place in a
martini glass. Top with olives, onions and
blue cheese. Garnish with bread sticks for a
stir-stick look.
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