Flat iron steak with a root beer demi-glace

Recipe courtesy of Chef Jeremy Fike

Root Beer Demi-Glace:
1/4 cup olive oil
1/2 cup diced yellow onions
1/4 cup diced shallots
1/4 cup minced roasted garlic
4 cups root beer
(try Glacier Brewhouse root beer)
1 Tbs coarse black pepper
8 cups beef demi-glace

Heat a large pot on the stovetop, add oil and sauté vegetables until caramelized. Deglaze the pot with root beer and cook down to a syrup. Add pepper. Add the demi-glace and let simmer until thick -- you want the sauce to coat the back of a spoon.

Serves 2

2 - 7 oz. flat iron steaks
2 - Tbs coarse black pepper
2 - Tbs kosher salt
1/4 cup olive oil
1/2 cup broccolini
1/2 cup Root Beer Demi-Glace (see recipe in sidebar)
2 Tbs red bell pepper, diced
1/2 cup mashed potatoes (try local red jacket potatoes)
1/4 cup fried onions
2 Tbs Gorgonzola cheese

Heat grill. Coat the two steaks with 2 Tbs oil and season each steak with 1 ½ tsp of kosher salt and 1 ½ tsp coarse black pepper on both sides. Place seasoned steaks on the hottest part to get a nice sear, then move steaks to a less hot area. Coat broccolini with 2 Tbs oil and season with 1 Tbs kosher salt and 1 Tbs coarse black pepper. Grill steaks to your desired temperature and grill the broccolini until al dente. Allow steaks to rest for about 5 minutes before plating. When steak is plated, drizzle the Root Beer Demi-Glace over it and garnish with the diced red bell peppers. Serve hot alongside mashed potatoes, garnished with broccolini, Gorgonzola and fried onions.