In recent years, the flat iron steak has becoming increasingly popular on restaurant menus across the country. And for good reason. Taken from the upper portion of the top blade roast, this triangular shaped (thus the flat iron name) is perfect for grilling given its uniform thickness, nice marbling and rich flavor.
So where has this steak been all of your life? Well, the top blade roast was actually ignored for years due to a tough connective tissue that runs through its center. Once the connective tissue was removed and the roast was separated into two distinct pieces, however, the flat iron steak was born.
Now that you’ve been properly introduced, it’s time to fire up the grill. While flat iron steaks are certainly wonderful when given a quick soak in your favorite beef marinade prior to grilling, I find that its rich flavor is best left to shine alone as in this recipe sponsored by Omaha Steaks.
GRILLED FLAT IRON STEAKS WITH PESTO BUTTER
4 (7oz) flat iron steaks
2 tbsp. canola oil
Kosher salt and cracked black pepper
Pesto butter (recipe follows)
Preheat your grill for medium-high heat cooking (approximately 400 degrees). Rub the steaks with canola oil, then season liberally with Kosher salt and black pepper. Grill the steaks over direct heat for 5-7 minutes per side until they reach an internal temperature of 130 degrees for medium rare. Allow the steak to rest for 10 minutes then slice it thin against the slice across the natural grain that runs through the steak to ensure maximum tenderness.
Top with pesto butter and enjoy!
6 tbsp. butter, softened
2 tbsp. pesto (recipe follows)
Combine butter and pesto and refrigerate until ready to use.
1 cup basil
¼ cup extra virgin olive oil
1 garlic clove
2 tbsp. pine nuts
¼ cup grated Parmesan cheese
¼ tsp. Kosher salt
¼ tsp. ground black pepper
Combine the basil, garlic, pine nuts, Parmesan, salt and pepper in a food processor or blender and pulse until finely chopped. Slowly add the olive oil and blend until fully incorporated.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.