Flat Iron Steak Dinner Recipe

Marinate

In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire, minced garlic, 1 tsp black pepper, 1 tsp kosher salt and chopped rosemary. Add the 24 oz flat iron steak, turn to coat, seal and refrigerate for 30 minutes to 2 hours (30 minutes sufficient if pressed for time). Remove steak from refrigerator 20 minutes before cooking to come toward room temperature.

Preheat & Sear

Heat a heavy skillet (cast iron recommended) over high heat until very hot, about 5 minutes. Pat steak dry with paper towels (discard excess marinade), season lightly with extra black pepper. Add a thin film of oil to the pan if surface is dry. Sear steak 3 to 4 minutes per side for medium-rare (internal temp 130°F/54°C), adjusting time for thickness and desired doneness. For a crosshatch sear, rotate steak 45° halfway through each side's sear.

Rest

Transfer steak to a cutting board and loosely tent with foil. Rest 8 to 10 minutes to allow juices to redistribute before slicing against the grain into 1/4-inch slices.

Sweat Shallot

After removing the steak from the hot skillet, reduce heat to medium, add 1 tbs butter and the minced shallot. Sauté 1 to 2 minutes until fragrant and translucent, scraping up any browned bits (fond) from the pan with a wooden spoon.

Deglaze & Reduce

Add 1 tbs red wine (if using) and simmer 30 seconds to deglaze. Pour in 1 cup beef broth and bring to a simmer. Scrape the pan to loosen remaining browned bits. Cook until reduced by about half, 5 to 7 minutes.

Finish Sauce

Whisk in remaining 1 tbs butter, 1 tsp Dijon mustard and 1 tsp lemon juice. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. If sauce is too thin, simmer a minute longer; if too thick, add a splash of broth.

Serve

Slice the rested steak and arrange on plates. Spoon warm pan sauce over the steak and sprinkle with 1/2 tsp coarse sea salt and chopped parsley.

Roast Potatoes

Preheat oven to 425°F (220°C). Toss 1.5 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp garlic powder and 1/2 tsp salt on a rimmed baking sheet. Spread in a single layer and roast 20 to 25 minutes, shaking pan once, until golden and tender. Keep warm.

Steam Broccoli

While potatoes roast or during steak rest, steam 12 oz broccoli florets in a steamer basket over boiling water 4 to 6 minutes until bright green and crisp-tender. Toss with 1 tbs butter and 1/2 tsp lemon zest, season to taste with salt and pepper.

Arrange roasted potatoes and buttered broccoli alongside slices of flat iron steak. Garnish with chopped parsley and a final light sprinkle of coarse sea salt. Serve immediately.