Flat iron steak with bread sauce and roasted cipollini from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 205) by Peter Sanagan

  • garlic
  • Swiss chard
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pearl onions for cipollini onions, and this book’s Chicken stock for chicken stock. EYB corrected a typo in the title, which appears in the book as "Flat iron steak with bread sauce and roasted cippolini".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl onions for cipollini onions, and this book’s Chicken stock for chicken stock. EYB corrected a typo in the title, which appears in the book as "Flat iron steak with bread sauce and roasted cippolini".

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