2.20 lbs/1 kg flat iron steaks
A bunch of rosemary
Green and red leaves

For the cauliflower puree

1.10 lbs/0.5 kg cauliflower
0.11lbs/ 0.05 kg butter
100 ml milk
1 gr black pepper
A pinch of sea salt

For the vinaigrette

5 ml olive oil
2 ml soy sauce

1 - Take an S-shape hook and hang flat iron steaks
for about 30 minutes, to get a slightly smoked flavor.
2 - Get ready to grill the steaks: lower the grates of
your grill.
3 - Unhang the steaks and season them with olive oil,
sea salt and rosemary.
4 - Grill the steaks for about 7 minutes each side, on
high heat.
5 - For the cauliflower puree: season cauliflower
with olive oil and seasalt, and wrap in foil.
Cook over the wood embers for about 30 minutes.
6 - Once ready, mix the cauliflower with milk, butter
and garlic puree. Mix until puree and season with
black pepper, sea salt and olive oil.
7 - For the vinaigrette: mix three tablespoons soy
sauce, six tbsp olive oil, and sea salt. Mix it and pour
over green and red leaves.
8 - You can serve the flat iron steaks on your
tabletop warming brazier, with some rosemary on
top.
9 - On a plate, serve one steak, cauliflower puree
and green and red leaves. Enjoy!