Light the grill and get it very hot. Then make your seasoning by adding two parts salt to one part smoked paprika and one part black pepper to a bowl and mixing well.

Paint your steaks with beef tallow and season with your now prepared seasoning. Grill until desired doneness. Allow to rest for a minimum of five minutes.

Preheat your oven to 350 degrees Fahrenheit and heat a pan with oil until it is almost smoking hot.

Gently place your leeks cut side down in the pan and place a weight on top until they are caramelized and golden brown. Remove weight and flip.

Remove from heat and carefully add in around 6 fluid ounces of the wine. Then place in the oven for 10 to 15 minutes.

Pit and soak your dates in hot water for 30 minutes.

To a pan add oil and shallots, and sauté until translucent. Then at this point add in your garlic and harissa powder.

Toast your spices, stirring continuously for 30 seconds to a minute until fragrant and add your dates to the mix, reserving the water for later.

Add entire mix to a blender and blend until smooth using the reserved water as necessary. Taste and season with salt and finish with red wine vinegar.

Thinly slice the green leek tops and then fry in oil at 350 degrees Fahrenheit, stirring continuously until golden brown and crispy.

Drain and transfer to a bowl. Season with salt and pepper.

Place your sauce on the plate and place leek on top of sauce.

Slice your rested flat iron steak and place off of leek.

Top with a bit more sauce and crispy leek garnish.

Pour a nice large glass of our Herzog Quartet and enjoy!