Smoked Flat Iron Steak With Sweet Pickled

Contributed by: Chef Suki Sugiura

Smoked Flat Iron Steak With Sweet Pickled

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Smoked Flat Iron Steak With Sweet Pickled taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


Smoked Flat Iron Steak:
12 oz. Smoked Flat Iron Steak (3 oz. per serving)
2 whole Mini Sweet Peppers (cut in halves)
1 cup Water
1/3 cup Sugar
½ cup Vinegar
1 tbsp White Peppercorn
2 tbsp. Salt
3 tbsp California Extra Virgin Olive Oil
6 oz. Cherry Wood
1 oz. Mixed Dried Herbs
Salt and Pepper to Taste

Pacific Sea Bass:
12 oz. Pacific Sea Bass (3 oz. per serving)
1 ½ cups Fresh Orange Juice
3 tbsp California Extra Virgin Olive Oil
1/3 cups Sugar
3 tbsp White Balsamic Vinegar
½ cup Vegetable Stock
2 tbsp Fresh Mint
1 slice Fennel
Salt & Pepper to Taste


  1. For Smoked Flat Iron Steak:
  2. To pickle the sweet peppers, combine the water, sugar, vinegar, white peppercorn and salt to a boil.
  3. Once the mixture is boiling, remove from heat and let it cool. Pour the mixture into a large bowl and soak the sweet peppers for 30 minutes.
  4. Smoke steak with cherry wood and mix dried herbs. Grill to desired temperature.
  5. For the Pacific Sea Bass:
  6. For the Olive-Orange Marinade, pour the Orange Juice and reduce on a saucepan by 1/3. Mix olive oil and lime juice in a separate bowl and pour in reduced orange juice to bowl using a whisk.
  7. Pour the mixture onto the sea bass marinating both sides and let it sit for 2 hours in the marinade.
  8. Pre-Heat Oven to 357 degrees.
  9. Bake the pre-marinated Sea Bass at 357 degrees for 15 minutes.
  10. Sauté the sliced fennel with olive oil in a pan until you reach a soft texture to the fennel, put aside. In the same sauce pan, pour the sugar and toast until lightly browned, deglaze the sugar with balsamic vinegar and vegetable stock, reduce the mixture while stirring. Add the pre-sautéed fennel and mint and coat the deglazed sugar mixture to fennel and mint. Salt & pepper to taste.
  11. Garnish the sea bass with caramelized sautéed fennel and mint.

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