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Presented by Chef | Activist Timothy Groody
Flatiron Kitchen + Taphouse ~ Coming This July!
Yield: Four Servings
1 ½ # London broil steak
½ btl darker ale (IPA, Amber Ale, Red Ale, Brown Ale)
1/3 cup mayonnaise
1 T strong Dijon mustard
1 T chopped garlic
1 tsp ground black pepper
1 T chopped oregano or basil
Mix together and rub marinade on steak. Let marinate for 6 hours or better overnight. Remove from refrigerator ½ hour before grilling. Season with salt. Grill to medium temperature for best results.
Tart
1 # local new potatoes or medium sized fingerling potatoes
2 T olive oil
1 tsp chopped garlic
1 tsp chopped shallots
1 stick butter
Boil potatoes until tender but not soft. They are better slightly under cooked. When cooked let cool. Before cooking tarts preheat oven to 350*Slice in slightly thinner than ¼" discs. Toss with all other ingredients except the butter. Season with salt and pepper. In a non stick pan shingle the potatoes the shape of a disc. You can make one large, 2 medium or individual tarts. Spiral potatoes in 1 to 2 layers. Dollop butter pieces on top of the spiral. Heat over medium heat until tart starts to brown on the bottom. Bake in a 350* oven until golden and hot. Remove and cut into portions or place individual tarts on plates. Slice the rested steak very thin across the grain. Put slices over the tart and drizzle with juices from the steak. Serve and Enjoy!!!!! Happy Fathers Day!!!!!
