Flat Iron steak is perfect for springtime grilling, and particularly delicious with this bright, fresh and beefy pairing.
There aren’t too many beef muscles that can claim to be both tender and packed with flavor — it’s usually one or the other. The Flat Iron steak, along with the teres major, is one of those rare cuts that delivers both tenderness and beefy flavor.
The Flat Iron is a relatively modern cut, and I’m grateful it became popular. It comes from the infraspinatus muscle in the chuck or shoulder region. The whole muscle contains a thick tendon or membrane running its length; when that membrane is removed you’re left with two evenly shaped, impressively tender Flat Iron steaks. If left whole and sliced without removing the tendon, the cut is often called Top Blade (or Oyster Blade in Australia).
I was sent a beautifully marbled full-blood wagyu Flat Iron from Lone Mountain. With such rich beef, I wanted a clean, acidic accompaniment to cut through the fat and brighten each bite. Enter Italian-style Salsa Verde: a zesty, herb-forward sauce with lemon, capers, anchovies, parsley, oregano and good extra virgin olive oil. It’s bright, savory and clean — a perfect foil for an indulgent steak. If you’re wary of anchovies, don’t be: they’re finely chopped and add umami the way anchovies do in Caesar dressing, without tasting fishy.
Flat Iron steak with Italian Salsa Verde
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- Author: Jess Pryles
Ingredients
1 Flat Iron steak
1 cup flat leaf parsley, roughly chopped
2 cloves garlic, minced
2 tbsp capers
5 anchovies
1/4 cup fresh oregano
1/4 cup fresh mint leaves, roughly chopped
1 lemon, zest & juice
3/4 cup good quality extra virgin olive oil
2 tbsp white wine vinegar
1 tsp freshly ground pepper
Salt to taste
Instructions
- Prepare your grill for a two-zone fire: coals heaped mostly to one side. Pat the steak dry and season both sides generously with salt. When coals are hot and the grate is well-heated, sear the steak over the direct heat, flipping every minute or two to develop a dark crust.
- Once the steak has good color, move it to the cool side of the grill to finish cooking with indirect heat until it reaches an internal temperature of about 130°F for medium-rare. Remove the steak and wrap loosely in foil; rest for at least 10 minutes.
- While the steak rests, make the Salsa Verde. Lightly brown the minced garlic in a small skillet until it is fragrant and toasted, which mellows the raw edge.
- In a food processor, combine the parsley, oregano, mint, capers, anchovies, lemon zest and juice, browned garlic, salt and pepper. Pulse until finely chopped. With the processor running, slowly stream in the olive oil and then the white wine vinegar until the salsa is emulsified but still bright and slightly textured. Taste and adjust seasoning.
- To serve, unwrap the steak and slice against the grain into thin (about 1/4 inch) slices. Arrange on a platter, drizzle or spoon the Salsa Verde over the meat, and serve any extra salsa on the side.
Notes
Note 1: If you don’t have a food processor, finely chop all the salsa ingredients by hand for a rustic, equally delicious result.
Note 2: Cooking to temperature is the most reliable way to reach your desired doneness. A quick-reading instant-read thermometer is recommended for precision.