Parmesan crusted sour dough bread filled with fresh mozzarella and your favorite Swiss cheese, moderately dusted with the Chef's Signature Blend renamed Gotta-Have-It Spice.
Sliced avocado, tomato jam or bacon jam, smothered onions, fresh basil, arugula or your favorite greens.
Coated with Scarborough Fair Spice, then seared and roasted for 22 - 32 minutes depending on your preferred doneness.
Sprinkled with Chef H's Handcrafted OPA! Spice seasoning then broiled in the oven for 8 minutes; Served with marinated mushrooms, artichokes, tomato & olives, on a Hummus Smear.
This is one of those recipes you should always have in your back pocket when thinking about what's for dinner? A freshly roasted chicken goes a long way including homemade broth and leftover morsels of chicken meat to create a wonderful soup.
How to Create the Chicken Broth:
Broth is made from all the remains of the roast after removing all the eatable meat, placing the bones, vegetables and drippings into a stock pot which is covered with water and simmered for 2 - 2 1/2 hours. This broth can be used for soups, sauces, and for this recipe, you can produce an Au Jus sauce from reducing the broth in half then slightly thickening it with a corn starch or arrowroot slurry (equal parts of thickener to water or wine mixed together and slowly poured into simmering broth to the consistency to coat a spoon.
What I love about flat iron steak is the flavor, texture and how reasonably priced it is. It's very similar to tri-tip steak though I prefer the flavor profile so much more. It's a better cut of meat than flank or skirt steak and you don't have to marinate it to break down the fibers for it to be tender enough to chew easily. You'll also start noticing the availability of flat iron steak throughout a variety of grocery stores.
Featuring Chef H's
Chef Robert Hartner