Smoked Flat Iron Steaks

• 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!