Flame Grilled Flat Iron Recipe

Bring to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub each steak with 1 tbs olive oil (portion from the listed olive oil) then season both sides evenly with kosher salt, black pepper and smoked paprika.

Preheat grill for high heat

Preheat a gas or charcoal grill to high (500–600°F / 260–315°C) for direct flame grilling. If using a cast-iron pan or griddle, preheat over high heat until smoking slightly. Lightly oil grill grates or pan with neutral oil to prevent sticking.

Flame-grill the steaks

Place steaks directly over the hottest section of the grill. Sear 2–3 minutes per side for medium-rare depending on thickness (about 1 to 1¼ inches). Rotate 45° halfway through each side if you want crosshatch marks. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare, 135°F for medium.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 8–10 minutes to allow juices to redistribute; carryover will raise temperature a few degrees.

Sauté aromatics

While steaks rest, heat a 10–12 inch skillet over medium heat and add 1 tbs butter. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the garlic and cook 30 seconds until fragrant.

Deglaze with PX

Increase heat to medium-high. Pour in the Pedro Ximenez sherry to deglaze the pan, scraping any browned bits from the bottom. Allow the PX to reduce by about half, 3–4 minutes; it should thicken and become syrupy.

Build the sauce

Add beef stock, red wine vinegar, brown sugar and fresh thyme. Bring to a simmer and reduce until sauce coats the back of a spoon, about 4–6 minutes. Taste and adjust balance: add a bit more sugar if too acidic or a splash of vinegar if too sweet.

Mount with butter and finish

Lower heat to low. Whisk in remaining 2 tbs butter in small pieces (reserve 1 tbs cold butter for final mounting if desired) until glossy. Stir in diced cold butter for additional sheen and body, then season with fine sea salt and freshly ground black pepper. Keep warm off the heat until serving.

Prepare brine

In a small saucepan combine water, white wine vinegar, granulated sugar, and kosher salt. Add black peppercorns and rosemary sprig. Bring just to a simmer, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly for 3 minutes.

Pickle grapes

Place halved grapes into a heatproof jar or bowl. Pour the warm brine over the grapes so they are fully submerged. Allow to cool to room temperature, then refrigerate at least 30 minutes (ideally 1–2 hours) to develop flavor. These can be made a day ahead and kept refrigerated up to 3 days.

Slice steak and plate

After resting, slice flat iron against the grain into 1/4-inch thick slices. Fan the slices on a warm serving platter or individual plates.

Dress with PX sauce and pickled grapes

Spoon warm Pedro Ximenez sauce over the sliced steak (about 2–3 tbs per serving). Scatter quick pickled grape halves over and around the meat to provide bright acidity and sweet-umami contrast.

Garnish and season

Finish with a light sprinkle of flaky sea salt, scatter microgreens or chopped parsley, and drizzle any remaining pan sauce. Serve immediately.