Ingredients

Equipment needed: one 12-inch, one 14-inch and two 5-inch Dutch ovens
Charcoal briquettes

Steak and marinade:
1/2 cup Worcestershire sauce
Coarse ground pepper
Ground garlic
2 tablespoons fresh rosemary, chopped
2 pounds flat iron steak

Directions

In a medium bowl, combine Worcestershire sauce, pepper and garlic to taste. Add steaks and marinate for half hour. Remove steaks to a platter and rub rosemary into steaks.

Steak Sauce:
1 cup dry red wine (or beef stock)
1 tablespoon plus 3 tablespoons butter
2 medium shallots, chopped fine
2 cups demi glace or beef stock
1 1/2 cups chicken stock
1/2 cup heavy cream
2 teaspoons lemon juice
Salt, pepper and garlic, to taste

In a 5-inch oven using five coals on the bottom, reduce wine by half. In a 14-inch Dutch oven with 20 coals on bottom, melt 1 tablespoon butter, add shallots and saute until tender, about 5 minutes. Add stocks and bring to a boil until reduced to 1 cup, about 20 minutes, stirring frequently. Pour reduction sauce into a small oven to stay warm, scraping out all the bits of shallots so they don't burn. Cover.

Place 30 fresh coals under the 14-inch Dutch oven. Once oven has started to lightly smoke, sear steaks for 3 minutes on each side. Reduce coals to 20, and continue cooking, turning steaks every 2 minutes. Remove when internal temperature reaches 130 degrees. Cover with foil.

Pour broth reduction and cream back into the steak oven, scraping up the bits of steak. Bring to a boil and reduce until thick enough to coat the back of a spoon, about 10 minutes. Add wine and lemon juice. Stir 5 minutes. Remove from heat, let sit 5 minutes and whisk in remaining butter, 1 tablespoon at a time. Serve steaks drizzled with sauce, accompanied by Smoky Potato Stars. Serves 6.

Potatoes:
2 pounds Yukon Gold or Idaho potatoes
1 head garlic
1/2 cup sour cream
4 tablespoons butter
2 scallions, finely chopped, plus 1 sliced scallion for garnish
1 chipotle pepper in adobo sauce (more or less, to taste), minced
Salt and pepper to taste
1 cup shredded cheese

Roast garlic head in a 5-inch oven for one hour using 2 coals on bottom, 3 on top. Bake potatoes for 1 1/4 hours in a 12-inch Dutch oven, using 12 coals on bottom and 18 on top. Refresh coals at 45 minutes. Potatoes are done when a fork pierces skin easily. Remove potatoes but leave coals. Replace lid. Slice potatoes long way and scoop into a potato ricer, using a fine disk. In a small bowl, combine garlic, sour cream, butter, scallions and chipotle, taking care to distribute chipotle evenly.

Pour over riced potatoes, add salt and pepper and mix thoroughly. Check seasoning and adjust as necessary. Add cheese and mix well. Fill pastry bag, fitted with a large star tip, with potato mixture. In Dutch oven, pipe potatoes in one star pattern for each of six servings. Replace lid and move all coals to the lid of the oven. Broil for 20 minutes until light brown. Serve with Flat Iron Steak. Serves 6.