250 Gr Flat Iron Steak Recipe

Prepare and season

Remove the 250 g flat iron steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towel. Evenly season both sides with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper; press lightly so seasoning adheres.

Preheat and sear

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tbs neutral oil and swirl to coat. Place steak in the pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms.

Flip, baste, and finish

Flip the steak and immediately add 1 tbs unsalted butter, the smashed garlic clove and 1 thyme sprig to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1.5–3 minutes until internal temperature reaches 52–55°C (125–131°F) for medium-rare or 57–60°C (135–140°F) for medium. Total cook time will be about 5–7 minutes depending on thickness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes to allow juices to redistribute. Slice thinly across the grain into 5–7 mm slices and keep warm until plating.

Chop and combine

While the steak rests (or earlier), finely chop 0.5 cup parsley and 0.25 cup cilantro. Finely dice the roasted red bell pepper, mince the shallot and garlic. Place all solids in a medium bowl.

Dress and season

To the bowl add 1 tbs red wine vinegar, 0.5 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 0.25 tsp red pepper flakes, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Stir until combined. Taste and adjust acidity or salt as needed. Let sit at room temperature for at least 10 minutes to meld flavors; can be made up to 4 hours ahead and refrigerated (bring to room temp before serving).

Prep vegetables

Preheat oven to 200°C (400°F) if roasting, or prepare a stovetop grill pan. Toss baby carrots, halved baby potatoes, halved baby zucchini and asparagus spears with 1.5 tbs olive oil, 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp lemon zest until evenly coated.

Cook vegetables

Option A — Roast: Spread vegetables in a single layer on a baking sheet and roast at 200°C (400°F) for 18–22 minutes, turning once until tender and lightly caramelized. Option B — Sear: Heat a grill pan over medium-high heat and cook vegetables in batches, turning occasionally, 6–10 minutes until tender-crisp and charred in spots; start potatoes first as they take longest.

Finish and dress

When vegetables are cooked, transfer to a bowl, toss with 1 tbs chopped fresh parsley, adjust seasoning to taste, and keep warm until serving.

On a warm plate arrange the vegetable bouquet at one side. Fan the sliced flat iron steak beside the vegetables. Spoon 2–3 generous tablespoons of rotes chimichurri over the steak and a little alongside the vegetables. Garnish with an extra parsley sprinkle or a small drizzle of olive oil if desired. Serve immediately.