The next recipe is flatiron steaks with shallot and chive Boursin. Boursin can be found in the specialty cheese aisle usually, but might only have a few flavors. We’ve found the garlic and herb one works well for any recipes calling for Boursin. “Flatiron” steaks are also known as chuck steaks (anything that comes from the shoulder) in case you’re looking for the right cut of meat. Didn’t find any good shots of this recipe online so I posted the picture from wikipedia of the cow cuts.
Flatirons w/ Shallot Boursin
Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
Serves 4
Ingredients
2 tablespoons fruity olive oil, divided
6, 10-ounce flatiron steaks
1/2 of small package Shallot and Chive Boursin cut into 6 wedges
1 1/2 cups Lynfred Merlot
1/4 cup chilled butter, cut into small pieces
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh chives plus whole chives for garnish
Method
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up the browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.
Serve with a fresh baguette.
