Flat-iron Steak with Garlic Scape Smashed Potatoes
Here’s another use for those garlic scapes: mashed potatoes.
We came home tonight at dinnertime, hot and tired. The boys were asleep in the car on the way. We pondered takeout. Pizza. Something easy. But I had a couple of flat iron steaks in the fridge and needed to check them out before demonstrating how to cook them on the kitchen stage at the Stampede tomorrow. (And figure out how to prep 100 samples of same.)
When I got home I put a pot on the stove with half a bag of those multicoloured new potatoes and some water, and chopped in a few garlic scapes. While that simmered I preheated the grill, patted the steaks dry, sprinkled them with salt and pepper, and tossed them on for about 3 minutes per side. When the potatoes were tender I mashed them with a whisk (having left my potato masher somewhere) with a bit of butter and milk. Sour cream would have been good. Dinner in 15 minutes.
Mike said: “remember how you make these.” I’ll consider it recorded.
4 comments on “Flat-iron Steak with Garlic Scape Smashed Potatoes”
I love flatiron steaks; never had a bad result with them! My friend just gave me some garlic scapes she got in her CSA and I’ve been pondering what to do with them.
I’ve only ever heard of “flatiron” steaks being sold in the US, never here in Western Canada. Does that cut go by another name? The same goes for “tri-tip”. I asked my butcher about it and she pointed out the cut of beef that this tri-tip is part of…but said single tri-tip cuts are all shipped to the States. Funny huh?
You see them on restaurant menus now quite a bit – they are also known as Top Blade Steaks – the cut comes from the shoulder, and is considered the second most tender cut, after the tenderloin.
Keep those garlic scape ideas coming, please! We too, have quite a few from our CSA to use up. This meal idea is going on the menu plan for this week.