Best 4 Flat Iron Steak With Cauliflower And Arugula Recipes

FOOLPROOF FLAT IRON STEAKS

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.

FLAT IRON STEAK WITH CAULIFLOWER AND ARUGULA

Steps:

• Heat a large skillet over medium-high. Season steaks with salt and pepper. Place in skillet, and cook until medium-rare, 5 to 6 minutes per side (reduce heat if browning too quickly). Transfer to a cutting board (reserve skillet), and tent with aluminum foil to keep warm.
• Add cauliflower, garlic, and 1/2 cup water to skillet; season with salt and pepper. Cook, tossing occasionally, until cauliflower is browned and crisp-tender, 8 to 10 minutes. (If bottom of skillet becomes too dry, add 1/4 cup more water.)
• Meanwhile, in a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, hot cauliflower, and Parmesan to dressing in bowl; toss (arugula will wilt). Serve steaks and vegetables together; garnish with lemon wedges.

SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
• While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
• Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
• Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
• Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
• Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

PERFECT FLAT IRON STEAK

Steps:

• Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
• Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.