Menu Inspiration

Flat Iron Steak and Seared Lamb Chop Recipes

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Take your Mother’s Day menu to the next level with these two savory recipes featuring clean, elegant Demi-Glace from Knorr®.

Knorr® Demi-Glace is a well-balanced sauce with beef and mirepoix flavor that can be used as a base for dozens of different brown sauces. It’s quick, easy prep allows for a consistent sauce every time. It’s easy to please all guests with Knorr Demi-Glace – it’s gluten-free, dairy-free, and has no added MSG.

Rösti Potato w/ Sous Vide Flat Iron Steak and Knorr® Demi-Glace

Ingredients

Flat Iron:
2 lbs. Gold Canyon Premium Angus® Flat Iron Steak, ½ lb. each
2 ea. Kryo Bags
TT Salt and Pepper
1 qt Knorr® Demi-Glace Mix
1 t Maille Old Style Mustard
1 T Markon® Flat Leaf Parsley, chopped
1 T Shamrock Farms® Unsalted Butter

Rösti Potato:
2 # Markon Gold Potatoes
5 oz Shamrock Farms Unsalted Butter, melted
1 T Salt

Procedure

Flat Iron:
1. Place the steaks in the kryo bags, vacuum and seal. Cook in 130°F in water bath for 1.5 hours.
2. Remove from water and take from bags, pat dry and season with salt and pepper.
3. Mix the Maille old style mustard into the demi-glace and keep warm.

Rösti Potato:
1. Using a mandolin cut the potato 1mm thick and slice them into 1mm long strips with a knife.
2. Plunge in cold water, dry well and return to bowl.
3. Pour in the melted butter and combine well, mix in the salt now if making immediately.
4. In a non-stick skillet add a very full handful of the potato mixture and sauté over medium heat for about 5 minutes each side.
5. Transfer to a rack on a sheet try and finish in the oven at 375°F for 10 minutes.

Plating:
1. Cut rösti in half and lay on your plate.
2. Slice 4 – 6 oz. of the steak and arrange alongside. Spoon on the Knorr demi-glace mixed with the Maille old style mustard. Garnish with parsley and serve.

Seared Lamb w/ Cauliflower Puree, Citrus Peas and Carrots w/ Pomegranate Knorr Demi-Glace

Ingredients

3 lbs. Gold Canyon Premium® Lamb Lollipop Rib Chops, frenched
TT Salt and Pepper

Cauliflower Puree:
1 lb. Markon® Cauliflower, cut into rough florets
1 T Markon Shallots, sliced
1.5 C Shamrock Farms® Heavy Cream
1 T Shamrock Farms Unsalted Butter
1 t Miso Paste

Peas and Carrots:
2 ea. Markon Baby Carrots Bunches, cleaned and blanched
1 C Bountiful Harvest® Frozen Peas
¼ C Markon Shallots, small dice
1 T Markon Ginger Root, minced
1 t Markon Garlic Cloves, minced
1 T Markon Lime, juiced
1 T Shamrock Farms Unsalted Butter

Pomegranate Demi-Glace:
2 C Markon 100% Pomegranate Juice
3 oz Knorr® Demi-Glace Mix

Procedure

Cauliflower Puree:
1. In a small sauce pan melt the butter and sweat the onions.
2. Add the cauliflower and cream. Bring to a simmer and cook for about 20 minutes until it is soft.
3. Remove with a slotted spoon to a blender and buzz until very smooth puree. Keep warm and set aside.

Citrus Peas and Carrots:
1. Blanch the carrots in simmering water for 2 minutes.
2. Melt the butter in a large sauté pan and cook the shallot, garlic, and ginger for a minute.
3. Toss in the carrots and peas. Add the lime juice and toss together. Adjust seasoning and hold for plating.

Lamb Chops and Pomegranate demi-glace:
1. To make the demi, warm the pomegranate juice over medium high heat. Add Knorr demi-glace powder, whisk, and bring to quick boil. Keep warm.
2. Season the lamb with salt and pepper.
3. Sear with butter in a hot pan. About 2 minutes a side.

Plating:
1. Spread 4 oz of the cauliflower puree out over the plate.
2. Arrange the lamb chops with the peas and carrots.
3. Spoon over the pomegranate demi-glace and serve immediately.

Explore more ways to use Knorr® sauces in your kitchen with our seared salmon recipe.

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