Grilled Flat Iron Steak Recipe

Remove the flat iron steak from the refrigerator 30 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Rub 1 tablespoon olive oil over both sides to help sear.

Preheat a grill or heavy cast-iron skillet over high heat until very hot (about 500°F/260°C on a grill or 5–7 minutes for skillet).

Grill or sear the steak: place steak on the hot grate or skillet, sear 3–4 minutes without moving to develop a crust, flip and cook another 3–4 minutes for medium-rare (internal temp 125–130°F). For medium, cook 5–6 minutes per side (135°F). Adjust times for thickness.

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes before slicing against the grain into 1/4-inch slices.

While the steak rests, heat 1 tablespoon olive oil and 1 teaspoon butter in a large skillet over medium-high heat until hot and shimmering.

Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Add 4 cups shaved Brussels sprouts, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp red pepper flakes. Toss to coat and cook, stirring occasionally, 5–7 minutes until sprouts are tender and edges are lightly caramelized.

Stir in 1 tablespoon apple cider vinegar, cook 30 seconds to deglaze and brighten flavor. Taste and adjust seasoning. Keep warm until plating.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add 1/2 cup finely diced onion and sauté 2–3 minutes until translucent.

Add 1 clove minced garlic and cook 30 seconds. Add 1 cup long-grain rice and toast, stirring, 1–2 minutes until rice is glossy and slightly nutty.

Stir in 3/4 cup tomato sauce, 1.5 cups chicken or vegetable stock, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a simmer.

Reduce heat to low, cover and cook 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

While rice cooks, make the cilantro garlic butter: combine 3 tablespoons softened unsalted butter, 2 tablespoons finely chopped cilantro, 1 minced garlic clove, 1/2 teaspoon lime zest and 1/4 teaspoon kosher salt in a small bowl. Mix until homogenous.

Place butter on a small piece of plastic wrap, form into a log if desired, and chill briefly to firm. Alternatively, keep at room temperature for easy melting when plated.

Combine 1 cup finely diced seeded roma tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño, 1 tablespoon lime juice, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.

Stir in 1/2 teaspoon truffle oil and taste; adjust salt, lime or jalapeño heat as needed. Let sit 5–10 minutes for flavors to meld.

Spoon Spanish rice onto plates (about 3/4 cup per serving). Top or arrange alongside with a portion of spicy shaved Brussels sprouts (about 1 cup).

Arrange sliced flat iron steak over the rice/sprouts. Place a tablespoon of cilantro garlic butter on the warm steak to melt, or slice into medallions and set on top.

Spoon 2–3 tablespoons of truffle pico de gallo salsa over the steak or to the side. Drizzle 1 teaspoon olive oil lightly and garnish with fresh cilantro leaves and lime wedges. Serve immediately.