18 BEST FLAT IRON STEAK RECIPES
Are you looking for recipes with flat iron steak to make for dinner? You've come to the right place. We've found the best recipes for every dish style, from traditional flat iron steak to salads to keto and low-carb steak meals.
Categories DINNER
Time 2h28m
Number Of Ingredients 10
Steps:
- Mix olive oil, Cabernet, mustard powder, garlic, chives, parsley, salt, and pepper in a small bowl. Put the steak inside of a large, resealable bag and pour the marinade mixture over the bag. Before sealing, press on the bag to remove as much air as possible. Place bag in the refrigerator to marinate for 2-3 hours.
- Heat a nonstick skillet on medium-high heat. Add the steak and cook for 3-4 minutes on each side. (Medium-rare is recommended for the best taste.) If you desire a higher level of doneness, leave slightly longer and check frequently. Move steaks to a plate and throw out the marinade. Allow steaks to sit for about five minutes before serving.
SUMMER VEGETABLES WITH FLATIRON STEAK
Flatiron steak, sometimes referred to as a "top blade" steak, is flavorful and inexpensive. You may need to order it from your butcher.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 14
Steps:
- Make the vinaigrette: Whisk together vinegar, thyme, mustard, and salt in a small bowl. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.
- Make the vegetables: Preheat oven to 450 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with olive oil, and sprinkle with 1 tablespoon salt. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, 45 minutes to 1 hour. Let beets cool slightly, then peel. Cut into quarters or sixths. Place in a large bowl.
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add cauliflower, and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to ice-water bath to cool. Reserve water in pot. Drain, and add to beets. Return water to a boil. Working in batches, add beans and cook until tender, 3 to 4 minutes. Transfer beans to ice-water bath to cool. Drain, and add to beets. Season with salt and pepper, and drizzle with 2 to 3 tablespoons vinaigrette.
- Make the steaks: Season steaks with salt and pepper. Heat a large skillet over high heat for 1 minute. Add vegetable oil and beef, and cook until browned on all 4 sides, about 9 minutes total. Let rest for 10 minutes. Slice steaks diagonally against the grain, about 1/8 inch thick.
- Divide vegetables among 4 plates, and top with steak. Garnish with thyme, and sprinkle with a pinch of fleur de sel if desired. Drizzle with remaining vinaigrette.
SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
FOOLPROOF FLAT IRON STEAKS
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Provided by Anonymous
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
- Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
- Remove steaks from bag and discard marinade.
- Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g
GRILLED FLATIRON STEAKS WITH TOMATOES AND TAPENADE
Provided by Jeff Carciello
Categories Beef Olive Tomato Fourth of July High Fiber Father's Day Backyard BBQ Dinner Meat Steak Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 26
Steps:
- For tapenade:
- Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
- For steak:
- Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
- For tomatoes:
- Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.
- Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
MARINATED FLAT IRON STEAK
Marinating and grilling makes a delicious, tender and juicy flat iron steak.
Provided by Jill Brune Lash
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 6h20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 10.6 g, Cholesterol 77.3 mg, Fat 19.8 g, Fiber 0.2 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 84.6 mg, Sugar 9.9 g
FLAT IRON STEAKS WITH PARMESAN GRILLED VEGETABLES
Make and share this Flat Iron Steaks With Parmesan Grilled Vegetables recipe from Food.com.
Provided by annconnolly
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine seasoning ingredients.
- Remove 4 teaspoons; press onto beef steaks.
- Add cheese, oil and vinegar to remaining seasoning; mix well.
- Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks.
- Grill flat iron steaks, covered, 10 to 14 minutes.
- Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
- Brush vegetables with cheese mixture during last 10 minutes.
- To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
- Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
- Brush vegetables with cheese mixture during last 3 to 4 minutes.
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- Simply Roasted Artichokes. "Wrap and roll! This recipe is so simple, it's hard to call it a recipe," says Chef John. Trimmed artichokes dressed in fresh lemon juice, olive oil, garlic, and salt, roasted to flavorful excellence for a sumptuous side you'll want to make again and again.
- Heirloom Tomato Salad with Pearl Couscous. Bright veggies and delightful pearled couscous come together in a salad that elegantly complements a grilled summer steak.
- Skillet-Braised Brussels Sprouts. You'll win over those who think they don't like Brussels sprouts with this tasty recipe. Bacon is crisped in the skillet and removed as Brussels sprouts are flash-fried in the bacon grease, made fragrant with garlic, braised in stock, and finished in bacon, butter, balsamic vinegar, salt, and pepper.
- Wedge Salad with Elegant Blue Cheese Dressing. A brilliantly cooling and crunchy summer bite, the iceberg wedge salad with bleu cheese dressing is a classic steak side dish.
- Eggplant Mixed Grill. Make your farm-fresh eggplant and bell peppers shine with this vibrant grilled vegetable side. Red onion, mushrooms, asparagus, eggplant, and colorful bell peppers are infused with an herbaceous marinade and grilled until tender and tasty!
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