Flat Iron Steak with Wild Montana Morel Sauté

Recipe & photos contributed by Ada Smith

 

Ingredients:

  • 1 Flat Iron Steak

  • 2 c. (roughly) of morel mushrooms, cleaned, trimmed, and split in half lengthwise

  • 1 small bunch of spring garlic

  • 1 c. green peas

  • 1/4 c. butter

  • 1 tbsp. Dijon mustard

  • Salt

  • Pepper

 

For the Sauté

  1. Clean the morel mushrooms.** Wash other mushrooms by gently wiping with a damp towel. Trim ends of stems, if necessary. Slice mushrooms (should measure 1/2 c). Set aside.

  2. Heat butter in a large cast iron or stainless steel skillet over medium high heat. Add garlic and let “sweat” until slightly transparent. Add mushrooms and cook, stirring and tossing occasionally, until well browned, about 4 minutes total. Toss in peas and Dijon until thoroughly mixed and heated. Remove from heat. Add salt and pepper to taste.

 
 

Oven-broiled Flat Iron

Cover a baking sheet with aluminum foil and place the steak on a broiler pan or rack over the baking sheet. Season with salt and pepper. Broil to desired doneness–about 5 minutes per side for medium rare–then cover with foil and let stand for about ten minutes. It’s important to let the meat rest; if you cut it immediately, the juices will run out of the steak. Cut the steak into thin slices across the grain. Serve with the sauté and enjoy!

 
 
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