Transcript for Tyler Florence's Beef With Spinach, Parmesan and Lemon
Really happy to have tyler florence, author of seven best-selling cookbooks with us this morning. Has a new one coming out, "fresh," combining ingredients to create something extraordinary and delicious. He's going to show us a couple of dishes from the new book this morning. Great to see you again. Got to ask you about the cover shot. That's your chick. My 5-year-old and 4-year-old fell in love with a chicken. The chickens live us with now. Seriously? This is our coop in our backyard. Every egg they lay, is about a $1,000 egg, which I'm excited about. Tell me about the book. We're going to make one of my favorite dishes out of this whole book. We're going to make seared flat iron stake with creamed spinach. And I have shaved truffles. Sounds and smells delicious. We have a big saute pan here. We sauteed fresh spinach here. And we squeezed the water out. We have a little bit of cream. We're going to pour it back in the same pan. This is a little garlic and butter. You could bottle this and sell this, right here, this mist. Fresh nutmeg. That fresh nutmeg, it does open up, once you get that -- yeah, the shave on it. Isn't that amazing? You want to release the essential oil. You can really smell it. It smells fresh. So, we're going to add parmesan cheese to this. We're going to take our spinach and fold this back in. And then, we're going to let this simmer and pull together. We have a couple minutes left. Let's work on everything. We have flat iron steak. You want to keep that working with the spoon? Or can it just hang out by itself? We're going to give it a nice z stir. When it starts to thicken up, you're pretty much done. This is a flat iron cut. This is the trendy thing that everybody's talking about. It's a cut from inside the shoulder. It's called a butcher's cut in the u.K. It's really beefy. Lovely marbling. What does that do for the lemon? Gives a smoky flavor. We're going to get on top of this. Isn't that marbling beautiful? It really is consistent. It's even throughout. Right. So, we've got a nice, big platter here. Pull that up there. Ah, right? We have our creamed spinach. Put the creamed spinach around the bottom. That's creamed spinach? That easy? A little parmesan cheese, nutmeg on the bottom. And we're going to take the pressed steak. What are you having for lunch? A nice piece of skirt steak. Check it out. Isn't that gorgeous? Isn't that great? Look at that. Oh, yeah. Perfect. This is one of the great cuts, if you're king of the backyard, king of the grill. You haven't tried a flat iron yet, you're going to love it. Wow. And then -- nice garlic pieces. We're going to finish up with fresh baby spinach. Okay. We have seared flat iron steak with creamed spinach. Also really delicious. And check it out because it happens to be truffle season, ladies and gentlemen. A little truffle. The book again, "fresh." You can get tyler's recipes on our website. Dude, as always, thank you very much. Delicious.
This transcript has been automatically generated and may not be 100% accurate.