Quick Weeknight Meal: Flat Iron Steak with Salsa Verde
Flat Iron Steak is a fantastic cut of meat to have on hand for a quick, midweek supper. Besides lending itself to a speedy preparation (it only requires a few minutes in the skillet and a few more to rest), it is full of juicy flavor due to its characteristic marbling. Here I pair it with salsa verde and, because it’s still so wonderfully possible, fresh sliced garden tomatoes on the side.
Salsa Verde is one of the most versatile sauces to have in your culinary repertoire. Besides pairing with beef, it is excellent with fish and chicken as well as vegetables, especially roasted carrots or potatoes. It should keep for a few days in the refrigerator if covered well with plastic wrap, so feel free to make the full amount below.
Tip: My Trader Joe’s (South of Market in SF) carries flat iron steak in 8 oz packages, which is just perfect for two light meat eaters.
Flat Iron Steak with Salsa Verde
For the salsa verde:
1/2 c finely chopped flat-leaf parsley
1/4 c finely chopped chives
2 T finely copped tarragon
1 small shallot, finely chopped
1 T capers, drained and chopped
zest from one lemon, finely chopped
1 small clove of garlic, finely chopped or microplaned
large pinch of salt
a few grinds of pepper
1/2 c olive oil (or more)
Combine all ingredients in a small bowl and stir. Taste for seasonings (more salt, more lemon) and if it seems to dry, add some more olive oil. Set aside to allow the flavors to blend. Just before serving, if you would like a more piquant sauce, add some lemon juice. The juice will darken the vibrant green sauce but the flavor will be bright and lively.
For the steak:
1-8 oz flat iron steak
Generously salt and pepper both sides of the steak. Place a heavy frying pan (I use cast iron) over a medium-high flame and add a small glug of olive oil. When the pan is hot, carefully lower in the steak and cook for about three to four minutes. Using a spatula, flip the steak and cook another three to four minutes for medium rare. (The amount of time depends on the thickness of the steak.) Remove from heat onto a plate and tent with foil. Let rest a few minutes.
salt and pepper
Slice the steak on the diagonal and divide between two plates. Slice a ripe, garden tomato and place beside the steak. Season with salt and pepper. Dollop a few spoonfuls of sauce between the steak and tomato and serve. Pass extra salsa verde in a bowl.
(Images: Dana Velden)