This month, Chef Austin turns simple ingredients into a dish that’s perfect for Rosh Hashanah - or any meal that deserves a little extra TLC.

Get the recipe:

Grilled Flat Iron with Braised Leeks and Harissa Date
Puree
2 to 4 flat iron steak
beef tallow
salt
smoked paprika
black pepper
1 to 2 leeks (cut in half and cleaned)
1 bottle Herzog Quartet
8 ounces Beleaves Medjool Dates, soaked in water
15 grams harissa powder
15 grams garlic
1 and 1/2 ounces shallots
1 to 2 fluid ounces Tuscanini Red Wine Vinegar

Get the full recipe for Grilled Flat Iron with Braised Leeks and Harissa Date Puree or click here for a printable pdf.
For more with Chef Austin, watch Rosh Chodesh Club!