Restaurant: Fleming’s Prime Steakhouse and Wine Bar
Head Chef: Mark Ogren
Meats: Butchers cut New York
Produce: Fresh thyme sprig
Seasonings: Jerk seasoning
Sauces: Roasted pineapple relish
Other: Corn & roasted pepper salad
Cooking Method: broiler
Serves: 1
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Ingredients:
1 ea. 9 oz. Butchers cut New York
2 tsp. + Pinch Jerk seasoning (assoc. recipe)
1 oz. Chimichurri sauce room temp. (assoc. recipe)
2 oz. FL. Roasted pineapple relish room temp. (assoc. recipe)
3 oz. Fl. Corn & roasted pepper salad chilled (assoc. recipe)
1 ea. Fresh thyme sprig
Chimichurri Ingredients:
2 oz. wt. Garlic whole rough chop
1 ½ oz. wt. Jalapeno pepper, rough chop no seed
9 ea. Bay leaf
1 Tbsp. Oregano dried
1 ½ tsp. Chipotle chili powder
1 Tbsp. Kosher salt
1 Tbsp. White balsamic vinegar
1 ½ cup Extra virgin olive oil
1 ½ oz. wt. Fresh Parsley 1/8” chop no stem
1 ½ oz. wt. Cilantro 1/8” chop no stem
½ oz. wt. Mint 1/8” chop no stem
Jerk Season Ingredients:
.135. wt. Dry thyme leaves
.585 wt. Granulated onion
.245 wt. Allspice
.16 wt. Black pepper, cafe grind
.16 wt. Cinnamon
.170 wt. Cayenne pepper
.365 wt. Kosher salt
.330 wt. Sugar
.125 wt. Granulated garlic
Corn and Roasted Pepper Salad Ingredients:
10 oz. wt. Yellow Corn shucked off cob
10 oz. wt. White Corn shucked off cob
2 oz. wt. Minced red onion
2 ½ oz. wt. Green onions 1/4” bias cut
2 Tbsp. Chopped dill weed light chop
1 Tbsp. Chopped fresh thyme light chop
5 oz. wt. Roasted red peppers ¼” dice
2 Tbsp. Chopped parsley fresh, minced
1 Tbsp Black pepper, café grind
2 tsp. Kosher salt
2 Tbsp. Lemon juice
1 Tbsp Lime juice
2 Tbsp. Meyer lemon oil
Roasted Pineapple Relish Ingredients:
45 oz. wt. Pineapple, peeled & slab cut ½” thick
3 oz. to 4 oz. Poblano pepper
12 oz. Roma tomatoes cut in half and seeded
3 oz. wt. Yellow onion 1” thick slice
1 Tbsp. Roasted garlic, (assoc. recipe)
1 Tbsp. Meyer lemon oil
1 tsp. Kosher salt
1 tsp. Lime juice
½ tsp. Chipotle chili powder
3 Tbsp. Cilantro leaves light chop
Procedure:
Steak Preparation:
1. Place steak on a plate then season with 2 tsp. jerk seasoning on all sides of the steak covering well. Cook in the broiler to the desired temperature.
2. Place Chimichurri across the center of a large warm oval plate from left edge to right and set the steak on top just off center. Place the room temperature pineapple relish on the top of steak. Place chilled corn and pepper salad on the left side of the plate.
Garnish plate with a pinch of jerk seasoning and a fresh thyme sprig on top of steak & relish.
Chimichurri Preparation:
1. Combine the garlic, jalapeno, bay leaf, oregano, chipotle powder, salt, vinegar and ½ cup of olive oil in the Vita Prep Blender and blend on high for 15 seconds. Transfer to a mixing bowl.
2. Add the parsley, cilantro and mint to the mixing bowl and slowly whip in the remaining oil. Place in a container.
3. Cover, date, label and refrigerate.
Jerk Season Preparation:
1. Combine all ingredients well in a mixing bowl. Place into a container
2. Cover, label, date and store in a dry cool place.
Corn and Roasted Pepper Salad Preparation:
1. Remove outer husks on corn then using a damp hand spin the corn cobs in your hand to remove any fibers.
2. Cut corn from cobs and place into a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.
Roasted Pineapple Relish Preparation:
1. Place the pineapple, poblano pepper, tomatoes and onion on a sheet pan and roast in a 375° single convection oven until the pineapple begins to brown on edges, about 20 minutes.
2. Remove from oven let cool slightly. Peel and seed the poblano. Core the pineapple then cut all ingredients into a 1/8” rough cut. Place in a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.
Steak Preparation:
1. Place steak on a plate then season with 2 tsp. jerk seasoning on all sides of the steak covering well. Cook in the broiler to the desired temperature.
2. Place Chimichurri across the center of a large warm oval plate from left edge to right and set the steak on top just off center. Place the room temperature pineapple relish on the top of steak. Place chilled corn and pepper salad on the left side of the plate.
Garnish plate with a pinch of jerk seasoning and a fresh thyme sprig on top of steak & relish.
Chimichurri Preparation:
1. Combine the garlic, jalapeno, bay leaf, oregano, chipotle powder, salt, vinegar and ½ cup of olive oil in the Vita Prep Blender and blend on high for 15 seconds. Transfer to a mixing bowl.
2. Add the parsley, cilantro and mint to the mixing bowl and slowly whip in the remaining oil. Place in a container.
3. Cover, date, label and refrigerate.
Jerk Season Preparation:
1. Combine all ingredients well in a mixing bowl. Place into a container
2. Cover, label, date and store in a dry cool place.
1. Remove outer husks on corn then using a damp hand spin the corn cobs in your hand to remove any fibers.
2. Cut corn from cobs and place into a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.
Roasted Pineapple Relish Preparation:
1. Place the pineapple, poblano pepper, tomatoes and onion on a sheet pan and roast in a 375° single convection oven until the pineapple begins to brown on edges, about 20 minutes.
2. Remove from oven let cool slightly. Peel and seed the poblano. Core the pineapple then cut all ingredients into a 1/8” rough cut. Place in a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.
Restaurant: Fleming’s Prime Steakhouse and Wine Bar
Recipe Type: Authentic
Recipe Author: Head Chef Mark Ogren
Show: “Foodie Friday” segment of “Today in LA” on June 29, 2012
Recipe Source: http://www.nbclosangeles.com/the-scene/food-drink/Foodie-Friday-Flemings-Prime-Steakhouse-And-Wine-Bar-160862605.html
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