Flat iron with Brussel leaves, chanterelles, heirloom pee wee potatoes

with watercress, red wine Demi SautŽ garnish with grape seed oil, garlic and shallots, add a touch of chicken stock finish with butter


By: Bradley Shapiro | Gunbarrel Tavern


  • Wagyu Flat Iron
  • Pee Wee Potatoes
  • Mushrooms
  • Brussel sprouts
  • Grape Seed Oil
  • Butter
  • Thyme
  • Garlic
  • Salt
  • Pepper


  1. Pee wee potatoes – roast in salt, pepper, evo until tender
  2. Mushrooms – slice and roast salt, pepper and garlic
  3. Brussel Leaves – cut ends off brussel sprouts and peel leaves
  4. Saute all ingriedents together
  5. Cut steaks into 8 oz portions hard sear in saute pan and then froth in butter, thyme and garlic

Download Recipe PDF >