Wagyu Flat Iron Pastrami with French Onion Semolina Dumplings and
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Wagyu Flat Iron Pastrami with French Onion Semolina Dumplings and "Peas and Carrots"

By July 10, 2026

Recipe courtesy of Kevin Silk, Executive Clubhouse Chef, The Landings Golf & Athletic Club (Savannah, Ga.)

Ingredients

Instructions

For the Flat Iron Pastrami:
Combine all ingredients (except flat iron and ice) in large pot and bring to boil. Reduce heat and simmer for 10 minutes. Strain into ice to cool.
Place flat iron in brine for 7 days.
Make pastrami rub by grinding equal parts coriander seed and black peppercorns.
Remove flat iron from brine, rinse with cool water, pat dry, season heavily with coriander/pepper rub and let sit overnight on roasting rack in the refrigerator.
Cook in RATIONAL @250°F w/ vent 80% closed and smoking box until internal temperature reaches 110°F.
In a large pan or rondeau, sear all sides of the flat iron and baste with butter, shallot, garlic, and thyme until internal temperature reaches 130°F.
Rest the flat iron and then slice and plate.

For Coriander Veal Jus:
Roast beef scraps in oven until caramelized.
In a pot, sear carrots and onions until caramelized, then add celery and garlic and saute until fragrant, then lightly season with salt.
Add tomato paste and cook out, making sure not to burn, then add thyme, bay leaves, peppercorns, whole coriander seeds.
Add wine and reduce by half, then add veal stock.
Simmer slowly until reduced by half, then strain with a chinoise into a smaller pot.
Add ground coriander and reduce by half or until desired consistency.
Thicken with an arrowroot slurry if needed, season with salt and then finish with a dash of sherry vinegar.
Taste and adjust seasoning as needed.

For French Onion Semolina Dumplings
Caramelize yellow onion, then chill and reserve for later.
Whip egg whites unto firm peaks, then reserve for later.
Cream butter and cream cheese till soft.
Add flours and incorporate.
Add yolks one at a time until fully combined.
Add cream.
Add mascarpone and gruyere and mix just until fully combined.
Fold in whipped egg whites.
Heavily Coat desired vessel with pan spray/butter, place desired amount of caramelized onions in the bottom, and then fill with batter.
Steam at 185°F for 15-20 minutes, or until cooked through (changes based on vessel size and shape).

For Sous Vide & Glazed Baby Carrots
Combine all ingredients, except for sugar and honey, in a vacuum seal bag.
Sous vide at 185F for one hour, or until cooked through, then strain and chill.
Place the strained liquid in a pot with the sugar and honey and reduce by half.
In a hot pan, sear the carrots, then add the appropriate amount of glaze and reduce to proper consistency, then mount in butter.

For Carrot Puree
Combine all ingredients in a vacuum seal bag.
Steam until fully cooked then strain and place carrot mixture into blender.
Puree on high and add strained liquid until desired consistency.
Taste and adjust seasoning as needed.

For Pea Puree
Combine everything except spinach in a vacuum seal bag.
Steam until fully cooked, then strain and place peas in blender with spinach.
Puree on high and add strained cooking liquid until desired consistency.
Taste and adjust seasoning as needed. Add lemon juice for brightness just before serving.

For Mushroom Marinade
Combine all ingredients in a bowl and whisk until fully incorporated.
Marinade roasted mushrooms overnight or place in vacuum sealer (can also marinade and then cook the mushrooms).

For Microgreen Umami Spray
Combine all ingredients in a bowl and whisk until fully combined.

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