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Pepper Crusted Flat Iron On KJ Jr


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For Junior's maiden voyage, a 2.25# USDA Choice Flat Iron steak encrusted with coarsely cracked coriander seed, coarsely cracked black peppercorns, coarsely cracked white peppercorns, crushed red pepper flakes, sea salt and dark brown sugar toasted in ghee and refrigerated 4 hours. Cooked medium rare and removed to a cutting board dressed with a Dijon/balsamic vinegar sauce.
Served with parboiled, split leeks charred on cast iron and served with sea salt and a squeeze of fresh lemon juice, along with blackened organic heirloom carrots in red wine/oregano reduction.

The KJ Jr. performed beautifully with the grate sitting right on top of the fire ring and the dome open to produce a beautiful sear using the "flip flip" method. I think I'm really going to love this little guy.

Thanks for Looking and Happy Cooking.


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