[Cooking] Flatiron Steak with Potato/Shallot Hash, Braised Spring Greens and Cream Sauce

[karohemd]

My butcher had these marinaded flatiron steaks so I decided I wanted one.
I seared it in a hot pan with some olive oil and butter, then transferred it to a lowish oven for about 5 minutes until just how I liked it (medium end of medium rare in this case).

With it I served some hash made from parboiled Maris Piper potatoes and finely sliced shallots and some braised spring greens. I deglazed the pan juices with a generous glug of cream and let that bubble until reduced. I only had simple cream and had the pan a little too hot so the sauce split a bit but that didn't detract from the yumminess.

Plate, eat, nom.

Comments

[bateleur.livejournal.com]

I deglazed the pan juices with a generous glug of cream

That's really interesting - I had always assumed deglazing only worked with a solvent (so typically vinegar, lemon juice or some sort of alcohol)!

[karohemd.livejournal.com]

You can deglaze with any liquid that will take out the pan juices/bits.
E.g. from wikipedia:
"Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan in order to make a pan sauce."

[bateleur.livejournal.com]

removing and dissolving

Well exactly - I'm amazed cream can do that.

I'm going to try it now. :-)

[karohemd.livejournal.com]

Well, it usually works for me.