RECIPES OF SIGNATURE DISHES
PREPARED BY OUR AREA CHEFS.

CHEFS TREVOR SIMON
RESTAURANT TOWN KITCHEN + BAR

FACTS Trevor Simon has been intermittently working with Executive Chef Michael Altman and TOWN Kitchen+Bar for over 10 years.  He started with Chef Michael as a line cook and quickly moved up the ranks and became Sous Chef.  In March 2017, Trevor became Chef de Cuisine of Town Kitchen+Bar when the owners opened their sister restaurant HOUSE Kitchen+Bar in Coral Gables.

GRILLED FLANK STEAK WITH SWEET POTATO MASH
 AND GRILLED CORN SUCCOTASH

Grilled Flank Steak w/sweet potato mash and grilled corn succotash

Feeds 2 People

What You’ll Need
2-8oz pieces of trimmed flank steak
2 large sweet potato
½ c hot heavy cream
1T cold butter
1T brown sugar
1/4tsp vanilla extract
1 ear of corn
1/4c red onion
1/4c red pepper
1/4c diced green beans
1tsp minced garlic
2 strips raw bacon diced
1 pinch chili powder
Salt and pepper
Blackening Seasoning

Sweet Potato Mash
Cook sweet potato in a 350-degree oven until fork tender.

While still hot, peel the sweet potato and smash with a fork or potato smasher until no longer chunky.  Add butter and mix with a whip until melted. Add heavy cream and mix with whip. Add brown sugar and vanilla. Stir to incorporate. Season

Corn Succotash

While sweet potato is cooking in oven, grill the corn, constantly turning, until evenly charred. About 8 minutes.

Let the corn cool and with a knife cut off the corn kernels. Discard cobb.

In a medium sauce pan, render bacon until crispy and drain fat. About 4-5 minutes

In the same pan, add red onion, red pepper, green beans and garlic. Cook for 5 minutes stirring constantly. Add corn. Cook for another 2 minutes. Season

Steak Preparation

Lightly season steak with blackened seasoning.

Cook to desired temperature

Let rest 4-5 minutes. 

Slice steak over mashed potatoes and top with corn succotash