Seared Flat Iron Steak with Roasted Veggie Salad

  • PREP: 10min

  • COOK: 20min

  • SERVES: 4

  • PREP: 10min

  • COOK: 20min

  • SERVES: 4

  • Beef

The Flat Iron steak is an ultra tender, quick cooking steak cut from the shoulder. It was the result of scientific studies aimed at discovering more efficient butchery methods and the results are delicious!

Ingredients (19):

  • 2 ButcherBox flat iron steaks
  • 1 tbsp clarified butter
  • 2 tbsp whole butter
  • 1 c cauliflower
  • 1 c butternut squash, peeled and cubed
  • 1 c portobello mushrooms, cubed
  • 1 c pomegranate seeds
  • ½ c bacon, cooked and rough chopped
  • 3 c salad greens
  • salt and pepper
  • extra olive oil for roasted vegies
  • Dressing
  • ¼ c orange juice
  • ¼ c balsamic vinegar
  • 2 Tbls whole grain mustard
  • 1 shallot, rough chopped
  • 1 clove garlic, grated
  • 1 tsp orange zest
  • 1 ½ c extra virgin olive oil

Directions:

  1. Season the steaks and allow to come to room temperature. Preheat a cast iron pan, add clarified butter and sear on one side for 2.5 minutes. Flip steaks and sear 1 more minute. add whole butter to pan, baste steaks for 30 seconds and move to 350°F oven.
  2. Cook steaks 5-7 more minutes or until internal temperature is 120°F. Let rest at least 8 minutes and slice against the grain to serve.
  3. Toss the cauliflower, squash and mushrooms with oil, salt and pepper and roast in the oven at 425°F until tender and lightly browned, about 15 minutes.
  4. Place orange juice, balsamic vinegar, mustard, shallot, garlic and orange zest in food processor.
  5. Pulse for one minute to blend ingredients.
  6. On low speed, add olive oil in a very slow steady stream.
  7. Add salt and pepper to taste.
  8. Add salt and pepper to taste.
  9. Mix all salad ingredients, add some dressing, top with amazing steak and drizzle a little more dressing over the meat. Enjoy!

Happy Eating!

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