I’ve never had flat iron steak before. But our freezer now has a box of them (thanks Mom!) so we thought we’d seek out the best way to cook them. I guess it is similar to a flank steak (if you can’t find flat iron), but honestly it might be my favorite cut. It was incredibly tender, not chewy like some beef can be. Definitely not something you want to overcook, so watch it carefully.
The cilantro sauce was refreshing. Tangy. Slightly spicy. Delicious.
We served this with some roasted veggies, potatoes and brussels sprouts, which were also delicious when drizzled with the cilantro sauce.
A keeper for sure!
1 cup roughly chopped cilantro
2 cloves garlic, roughly chopped
1/2 cup plus 2 teaspoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
Salt and pepper to taste
2 (10– to 12-ounce) flat iron steaks
Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set sauce aside.
Sprinkle steaks on both sides with salt and pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium.
Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing. Serve with sauce on the side.