Directions:

1. Heat oil in a large skillet over medium heat. Season the Flat Iron with salt and pepper and cook in the skillet on all sides until the internal temperature reaches 135°F, about 5-10 minutes on each side.

2. Combine the bell pepper, tomato paste, cheese, flour, garlic and oil in a blender and pulse until smooth. Serve with the Flat Iron steak.

Cast Ironed Jalapeno Cornbread:

1. Preheat oven to 375°F.

2. Combine all ingredients in a mixing bowl.

3. Spray a cast iron skillet with vegetable spray and pour in the cornbread mixture.

4. Cook in the oven for 15-25 minutes until golden brown.

Heirloom Carrot Salad:

1. Combine the carrot ribbons and salt in a mixing bowl. Soak for 15-30 minutes, until the natural water starts coming out. Rinse the carrot ribbons well and pat dry with paper towels.

2. Toss the lemon, oil, tomatoes and garlic in a mixing bowl with the carrot ribbons, refrigerate.

3. Heat oil in a large skillet over medium heat. Toast the French loaf pieces on one side until golden brown.

4. Slice the burrata cheese and place slice with cream middle on the toasted bread pieces.

5. Finish with the carrot salad on top of the cheese.