- 1-8oz American Wagyu Flat Iron
- Steak Salt
- Duck Fat Spray or cooking oil
1. Preheat the grill to medium- high heat. Lightly coat flat iron with Duck Fat Spray or oil and season with Steak Salt.
2. Cook for about 4 minutes, turn and cook for another 4 minutes or continue cooking until you've reached your desired internal temperature. (Rare: 120-130 °F, Medium-rare: 130-140 °F, Medium: 140-150 °F, Well-done: 150-165 °F).
3. Remove from heat and allow to rest before thinly slicing.
Sauce
- 1 clove of garlic, grated
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- Juice of 1 lemon
- Red pepper flakes
- Pinch of Steak Salt
In a small bowl combine sauce ingredients. Use your desired amount of red pepper flakes for added heat. Set aside.
Pickled Shallots
- 2 shallots, halved & thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon steak salt
In a small bowl combine combine the pickled shallot ingredients and set aside.
Assembly
- 3 to 4 flatbreads, cooked to package directions
- 3 cups baby arugula
- 1/2 cup shaved gruyere cheese
- 1/4 cup grated parmesan
- zest of 1 lemon
- Balsamic glaze
- Pickled shallots
1. Baste each flat bread with sauce, serving any additional sauce.
2. Next in the following order top with arugula, drizzle with additional sauce, Gruyere, Parmesan, steak, drizzle of balsamic glaze, pickled shallots & sprinkle with lemon zest.