Bradford Heap, owner of Salt the Bistro, along with executive chef Kevin Kidd and staff are really adhering to their philosophy of sourcing locally. They have made a commitment to use organic, fresh ingredients whenever possible, and Lasater Grasslands Beef (LGB) is playing a significant role in that effort.
Last night our friends David and Elizabeth P. & family joined us for a delicious dinner at Salt the Bistro. Kevin and sous chef, Alex Krill, prepared flat iron steak and delighted patrons with an inventive take on a simple beef cut. They marinated the pasture raised beef in rosemary, olive oil, & garlic then grilled it perfectly medium-rare over an apple wood fire. The steak was served with roasted fennel on a bed of beluga lentils that had been ladled with a nage, an aromatic broth. The dish was topped with gremolata or gremolada, which is a chopped herb condiment typically made of garlic, parsley, and lemon zest. Salt has refined the traditional recipe by adding olive oil and fennel fronds. It was a deliciously zesty dinner entree that the kids enjoyed too!
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| Old flat iron 'rest' showing shape |
A flat iron steak is actually a top blade steak cut from the shoulder, specifically the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. It is similar in texture and taste to a flank or skirt steak. On your next visit to Salt ask about the Lasater Grasslands Beef specials.
HOURS:
sunday 10 - 10
monday - wednesday 11 - 10
thursday - saturday 11 -11
1047 Pearl Street
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