Flat Iron Steak Recipe

Bring steaks to room temperature

Remove flat iron steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steaks evenly with kosher salt (about 3/4 tsp per side distributed) and freshly ground black pepper. Rub with 1 tablespoon olive oil so seasoning adheres.

Preheat an open-flame grill or a very hot cast-iron skillet over high heat until smoking lightly (about 10 minutes for a grill). If using a skillet, add 1 tablespoon olive oil just before placing steaks.

Sear the steaks over direct high heat: 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 4–5 minutes for medium. During the last 1 minute of cooking, add 1 tablespoon unsalted butter to the pan and baste the top of the steaks with the melted butter to add flavor and sheen.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes before slicing against the grain into 1/4-inch slices.

In a medium saucepan, bring 3 cups water or low-sodium chicken stock to a gentle boil with 1/2 teaspoon salt added.

Slowly whisk in 1 cup polenta (medium-grain cornmeal) in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 20–25 minutes for medium-grain (instant polenta will cook faster; adjust time).

While polenta cooks, finely mince 1 jalapeño (seeded for milder heat). After polenta has thickened, stir in 1 cup whole milk and 2 tablespoons unsalted butter. Continue to cook 2–3 minutes to meld flavors.

Remove polenta from heat and stir in 1/2 cup grated Parmesan, minced jalapeño, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If polenta seems too thick, stir in up to 2–4 tablespoons additional milk to reach a creamy consistency.

Keep polenta warm on low heat, covered, until ready to plate.

In a small bowl or mini food processor, combine 1/2 cup packed flat-leaf parsley, 1/4 cup packed basil, 1 tablespoon rinsed capers, 1 minced garlic clove, and 1 anchovy fillet (if using). Pulse or finely chop until herbs are finely minced but still bright.

Transfer mixture to a bowl and whisk in 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust acidity with more vinegar or lemon juice to taste.

Let salsa verde rest at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Trim and prepare your seasonal vegetables (snap woody ends from asparagus, peel carrots if using). Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Grill or roast the vegetables: For grill, place over medium-high heat and cook 3–6 minutes, turning occasionally, until tender-crisp and lightly charred. For oven, roast at 425°F (220°C) on a rimmed baking sheet 12–15 minutes until tender and golden.

Finish vegetables with a squeeze of lemon wedge and set aside, keeping warm until plating.

Spoon a generous portion (about 3/4 to 1 cup) of creamy jalapeño polenta onto each plate and spread slightly to form a bed.

Arrange 6–8 slices of rested flat iron steak over the polenta. Spoon 1–2 tablespoons of Italian-style salsa verde over the steak, leaving some salsa to garnish the plate.

Place seasonal vegetables beside the steak and polenta. Drizzle a teaspoon of olive oil over the plate and scatter microgreens or chopped chives for color and freshness.

Serve immediately while steak and polenta are hot.