Flat Iron Steak Recipe

Bring to temperature

Remove the flat iron steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Season both sides of the steak liberally with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place the steak in the skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, crushed garlic cloves, and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak (baste) for another 3–4 minutes for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time 1–2 minutes for desired doneness.

Remove the steak to a cutting board, tent loosely with foil, and rest 8–10 minutes before slicing thinly against the grain.

Preheat oven to 425°F (220°C).

Toss fingerling potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 20–25 minutes, turning once halfway through, until potatoes are tender and golden brown. Test by piercing with a fork; center should be tender.

Remove from oven and toss with chopped parsley. Keep warm until serving.

Bring a medium pot of salted water to a boil. Add the trimmed string beans and blanch for 2–3 minutes until bright green and just tender.

Drain and immediately plunge the beans into a bowl of ice water to stop cooking. Drain again and pat dry.

In a medium sauté pan over medium heat, add 1 teaspoon olive oil. Add the blanched beans and cook, tossing, for 1–2 minutes to heat through. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon zest. Keep warm.

In a medium sauté pan over medium heat, add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams, add halved shallots cut-side down and cook without moving for 3–4 minutes until golden.

Turn the shallots and cook another 2–3 minutes until slightly softened.

Add 3 tablespoons balsamic vinegar and 1 teaspoon brown sugar to the pan. Stir gently to combine, then reduce heat to medium-low and simmer, spooning the glaze over the shallots, until the vinegar is syrupy and coats the shallots, about 4–6 minutes.

Season the glazed shallots with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and keep warm.