Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)

Pan Roasted Bottom Flat Summer Garden Salad, Grits

Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)

Ingredients

  • 1 1/2 pounds bottom sirloin flap
  • 1 cup bread and butter pickle brine
  • 1/2 tablespoon sugar
  • Great Lakes Gastrique*
  • 1 12 ounce bottle Great Lakes Brewing Company's Dortmunder Gold
  • 2 teaspoons good quality cider vinegar
  • 1 teaspoon minced shallot
  • 1 tablespoon honey
  • 1 tablespoon freshly chopped thyme
  • Goat Cheese Grits
  • 1 cup white wine
  • 3 cups chicken broth
  • 3/4 cup coarse ground grits
  • 6 tablespoons unsalted butter
  • 4 ounces softened goat cheese
  • Salt and pepper

Directions

For the steak

Combine the brine and sugar in a heavy, sealable plastic bag. Add the beef and marinate for at least two hours or up to six. When ready to cook, preheat the grill to medium high. Sear the beef on both sides, 4 to 6 minutes a side, depending on how thick the cut is. Finish to medium rare or until the meat registers an internal temperature of 140-145 degrees when tested with a digital thermometer. Set aside and let rest for 10 to 15 minutes before slicing. Slice across the grain into 1/4-inch thick slices.

To make the gastrique, place the beer, vinegar, shallot, honey and thyme in a small saucepan over low heat and cook until the mixture is reduced by more than half or until it becomes slightly thick and syrupy in consistency. Set aside. * A gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces. 

For the grits
In a medium saucepan, combine the wine and the broth and bring to a boil over medium high heat. Slowly whisk in the grits. Reduce the heat to low and simmer for 15 to 20 minutes, stirring often, until the grits are tender. Stir in the butter and goat cheese until melted. Taste and season with salt and pepper. Cover to keep warm and set aside. Stir before plating.

To serve, place a generous dollop of the grits on a small plate. Top with a slice or two of the beef and drizzle with the gastrique. Garnish with seasonal fresh herbs and cherry tomatoes and serve immediately.

Makes six appetizer servings.