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Cooks the Books by Centennial College - Flat Iron Liver Barbecue with Prunes Ensalada and Fried Garlic Wild Rice
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Flat Iron Liver Barbecue with Prunes Ensalada and Fried Garlic Wild Rice

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Author Student Chefs: Edgar Barker and Charmaine (Tara) Origenes, Team Centennial College

Ingredients

Prune Barbecue Sauce

  • 30 g Club HouseⓇ Garlic Powder
  • 30 g Club HouseⓇ Onion Powder
  • 15 g Club HouseⓇ Brazilian bbq
  • 15 g Club HouseⓇ Chili Powder
  • 15 g Club HouseⓇ Chipotle Mango
  • 15 ml Lime juice
  • 15 ml Maple syrup
  • 15 ml Soy Sauce
  • 15 mL Olive Oil
  • 6 g salt
  • 3 g freshly ground black pepper
  • 500 ml Vegetables Stock
  • 125 ml Lactalis Yogurt
  • 115 g California Prunes chopped
  • 115 g Cherry Tomato quartered
  • 115 g Onion chopped

Vinegar Sauce

  • 400 ml Apple Cider Vinegar
  • 80 ml Maple syrup
  • 113 g peeled Cucumber Fine Brunois
  • 113 g Onion Fine Brunois
  • 1.5 g black ground pepper
  • 1.5 g salt

Caramelized Onion Puree

  • 300 g Onion chopped
  • 115 g Lactalis Unsalted Butter
  • 500 ml Lactalis Whipping Cream

Marinated Liver

  • 10 oz Beef Liver
  • 500 ml Whole Milk

Ensalada Sauce

  • 15 ml Dijon Mustard
  • 5 ml Lime juice
  • 5 ml Maple Syrup
  • 1.5 g salt
  • 1.5 g black ground pepper

Fried Garlic Wild Rice

  • ½ kg Wild Rice
  • 1 Liters 1000ml Water
  • 6 cloves Garlic minced
  • 15 ml Olive oil
  • 1.5 g salt

Prunes Ensalada

  • 75 g California Prunes chopped
  • 150 g peeled Onion chopped
  • 150 g Cherry Tomato Quartered
  • 40 g Green Peppers Small Dice
  • 40 g Red Peppers Small Dice
  • 15 ml Fish sauce
  • 1.5 g ground black pepper
  • 1.5 g salt

Sweet Toasted Walnuts

  • 250 g California Walnuts Toasted
  • 125 ml Maple Syrup
  • 7 g Club HouseⓇ Chipotle Mango
  • 5 g salt

Seared Flat Iron

  • 1 kilo Flat Iron
  • 3 g black ground pepper
  • 6 g salt
  • 115 g Lactalis Unsalted Butter
  • 6 cloves Garlic
  • 1 bunch (90g) Green Onions

Instructions

Garlic Wild Rice:

  • Rinse the wild rice under cool water. Cook the rice in a pot of simmering water at medium heat for about 15 to 20 minutes until it becomes tender and fluffy. Once the rice is cooked, drain and ensure it is dry to achieve a perfect sauté. In a sauté pan over medium heat, add a generous drizzle of olive oil and minced garlic; sauté until the garlic turns a beautiful golden brown and releases its aromatic fragrance. Add the wild rice and pan-fry for 5 minutes, allowing it to absorb the flavors. When done, cover and set aside.

Marinated Liver:

  • Soak the 10 oz beef liver in 500 ml of creamy milk, ensuring it’s fully submerged. Cover and let it rest for 10 minutes to tenderize.

Caramelized Onion Purée:

  • In a sauté pan over medium-low heat, add a pat of butter and chopped onion. Slowly caramelize the onion until it transforms into a rich, golden brown, enhancing its sweetness. Pour in whipping cream and simmer for 5 minutes, stirring gently until the mixture is silky. After cooking, allow it to cool for 5 minutes, then blend using a blender or Vitamix until smooth and creamy. Place in a small bowl and set aside.

California Prune Barbecue Sauce:

  • In a pan over medium heat, add olive oil followed by diced onion. Sauté until the onion is translucent and fragrant, about 5 minutes. Add diced tomato and California Prunes, continuing to sauté for another 5 minutes until everything is tender. Stir in vegetable stock, soy sauce, lime juice, and maple syrup, mixing thoroughly. Allow the sauce to simmer and thicken, releasing a sweet and tangy aroma. Add yogurt to enhance flavor and texture. Cover and set aside.

Sweet Toasted California Walnuts:

  • In a small pan over low heat, toast the California Walnuts, stirring occasionally until they turn a deep, golden brown and become fragrant. Drizzle in maple syrup and continue to toast for 3 minutes, allowing the syrup to caramelize slightly. Transfer the toasted walnuts to a flat container and let them cool, enhancing their crunchy texture.

Vinegar Sauce:

  • In a bowl, combine all ingredients, adjusting the flavor by gradually adding maple syrup to balance the tartness of the apple cider vinegar. Cover with plastic wrap and set aside, letting the flavors meld.

California Prunes Ensalada:

  • In a bowl, mix all ingredients, gradually adding the fish sauce. Toss well and adjust seasoning with salt and pepper. Cover and set aside to allow the flavors to blend.
  • In a small bowl, whisk together Dijon mustard and maple syrup. Slowly incorporate lime juice while whisking to create a creamy, tangy dressing. Season with salt and pepper.

Cooking Method for Flat Iron and Marinated Beef Liver:

  • **Cut the flat iron and liver into cube-sized pieces for skewers or 5oz for slice steak. Season the cubes with salt. Preheat a cast iron pan to 135°F (57°C). Sear the skewers in the pan for 2 minutes on each side, allowing a savory crust to form while the juices lock in. During searing, add a knob of butter and crushed garlic to the pan, enhancing the flavor with their rich aromas. After searing, let the barbecue cool for 3 to 4 minutes wrapped in foil, allowing the juices to redistribute throughout the meat. Serve with a dip in the luscious barbecue sauce before plating.

Notes

**Chef Note: Serve 2 barbecue sticks or 2 slices of beef, 1 slice liver per plate for a beautiful presentation.