coffee-ancho-chili-grilled flank steak with edamame sweet corn succotash, purple potatoes, corn purée, jalapeño chimichurri and lemon microgreens
Recipe courtesy of Kellen Gullatt, Executive Chef of The Lakes Country Club (Palm Desert, Calif.)
Ingredients
- Ingredients for steak:
- ancho-chili powder - 2 Tbsp.
- coffee beans - 1 1/2 Tbsp., ground
- cayenne powder - 1/4 tsp.
- garlic powder - 1 tsp.
- onion powder - 1 tsp.
- cumin - 1 tsp., ground
- flank steak - #1, cut into 2 steaks
- Ingredients for succotash:
- unsalted butter - 1 Tbsp.
- olive oil - 1 Tbsp.
- shallots - 1 Tbsp., finely minced
- garlic - 1 Tbsp., finely minced
- yellow corn kernels - 1/2 cup, fresh
- edamame - 1/4 cup, blanched and shocked
- red bell pepper - 2 oz., small diced
- cilantro - 1 Tbsp., finely chopped
- parsley - 1 Tbsp., finely chopped
- kosher salt - to taste
- black pepper - to taste
- Ingredients for potatoes:
- purple potatoes - 1/2 lb.
- olive oil - 10 oz.
- rosemary - 1 sprig
- thyme - 2-3 sprigs
- shallot - 1 ea., small, cut in half
- garlic - 3 cloves, smashed
- salt - pinch
- black pepper - pinch
- Ingredients for corn purée:
- unsalted butter - 2 Tbsp.
- olive oil - 1 Tbsp.
- shallots - 4 Tbsp., finely minced
- garlic - 2 Tbsp., finely minced
- yellow corn kernels - 1 cup, fresh
- heavy cream - 3 oz.
- vegetable stock - .5 cup
- lemon juice - squeeze
- salt - to taste
- white pepper - to taste
- agave nectar - to taste
- Ingredients for chimichurri:
- parsley - 1/2 bunch
- cilantro - 1/2 bunch
- garlic - 2 ea., rough chopped
- red wine vinegar - 2 oz.
- olive oil - 4 oz.
- jalapeño - 1 ea., roughly chopped, seeds removed
- salt - to taste
- black pepper - to taste
- Ingredients for greens:
- micro greens - 1 oz.
- lemon zest - 1/4 tsp.
- lemon oil - drizzle
- salt - pinch
- black pepper - pinch
Instructions
Procedure for steak:
- Mix dry rub ingredients together.
- Season flank steak with salt and pepper and then generously season with dry rub.
Procedure for succotash:
- In a large sauté pan, heat olive oil and then add in the garlic and shallot.
- Add corn kernels, edamame, and bell pepper and continue to sauté.
- Add butter and season with salt and pepper.
- Once seasoned and ready for plating, toss in chopped herbs.
Procedure for potatoes:
- Preheat oven to 350°F.
- In a shallow oven-safe container, add in the potatoes, rosemary, thyme, shallot, and garlic. Pour olive oil over all ingredients and add pinch of salt and pepper.
- Cover with foil and cook roughly 35-45 minutes or until potatoes are toothpick tender.
- Remove from olive oil and cool down completely. Once cool, slice in half.
- Crisp in sauté pan with olive oil.
Procedure for purée:
- Heat butter and olive oil in sauce pot. Add in the shallots and garlic and cook until translucent.
- Add in the corn kernels, continue to cook and then add in heavy cream and vegetable stock.
- Once corn is soft, remove from heat, add all ingredients to blender and blend until completely smooth.
- Season with lemon juice, agave nectar, and salt and pepper.
Procedure for chimichurri:
- In a blender, add all ingredients (except olive oil) and blend until smooth.
- Slowly drizzle in olive oil and check seasoning.
Procedure for greens:
- Mix ingredients together.
