Best 10 Grilled Flat Iron Steak With Pistachio Pesto Butter Recipes

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## Grilled Flat Iron Steak with Pistachio Pesto Butter: A Symphony of Flavors for Steak Lovers

Indulge in a culinary journey with our grilled flat iron steak, a cut prized for its tenderness and exceptional flavor. Marinated in a blend of aromatic herbs, garlic, and tangy citrus, this steak is grilled to perfection, delivering a juicy and succulent bite in every morsel. The accompanying pistachio pesto butter adds a vibrant green hue and a symphony of flavors, with the nutty richness of pistachios complementing the savory steak. Prepare to tantalize your taste buds with this delectable dish that marries the robust flavors of grilled steak with the freshness of pesto.

**Accompanying Recipes:**

* **Pistachio Pesto Butter:** This vibrant green compound butter combines the earthy flavor of pistachios with aromatic basil, garlic, and salty Parmesan cheese. Spread it generously over the grilled steak for an explosion of flavors.

* **Lemon-Herb Marinade:** This simple yet flavorful marinade infuses the steak with a delightful blend of lemon zest, fresh herbs like thyme and rosemary, and a touch of garlic. It enhances the natural flavors of the steak while keeping it moist and tender.

* **Grilled Vegetables:** Complete your meal with a medley of grilled vegetables, such as zucchini, bell peppers, and cherry tomatoes. Tossed in olive oil, herbs, and a hint of balsamic vinegar, these vegetables add a colorful and nutritious side to your grilled steak.

Check out the recipes below so you can choose the best recipe for yourself!

FLAT IRON STEAK WITH PIQUILLO PEPPER PESTO



Flat Iron Steak with Piquillo Pepper Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 7

One 9-ounce jar roasted piquillo peppers
1/2 cup unsalted macadamia nuts
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 flat iron steak (about 1 pound)
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil

Steps:

  • For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.
  • For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

BUTTER-BASTED FLAT IRON STEAK WITH TOMATO BUTTER SAUCE AND PARSLEY NOODLES



Butter-Basted Flat Iron Steak with Tomato Butter Sauce and Parsley Noodles image

Butter makes it better: Seared steaks are basted with butter and thyme and then topped with a sauce of blistered cherry tomatoes with butter and herbs.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Four 1/2-inch-thick flat iron steaks (1 1/2 pounds total)
6 tablespoons unsalted butter
2 sprigs fresh thyme
6 ounces egg noodles
2 tablespoons chopped fresh flat-leaf parsley
2 cups cherry tomatoes, halved
1 teaspoon balsamic vinegar

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large cast-iron skillet over medium-high heat. When it?s hot, add the oil. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the 2 remaining steaks and cook until browned on one side, about 4 minutes. Flip these steaks and return the first 2 steaks to the skillet, raw-side down. Add 2 tablespoons of the butter and the thyme. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks until the meat is medium-rare, about 4 minutes more. Transfer the steaks to a rimmed plate to rest, reserving the skillet.
  • Add the pasta to the boiling water and cook according to package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with 2 tablespoons of the butter and the parsley.
  • Put the tomatoes in the same skillet used to cook the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and carefully mash the tomatoes with a slotted spoon or potato masher. Stir in the remaining 2 tablespoons butter and the vinegar until incorporated, adding up to 1/4 cup pasta cooking water if necessary to make a smooth sauce. Season with 1/2 teaspoon salt.
  • Slice the steaks thinly against the grain and add any juices that accumulate to the tomato butter sauce. Divide the sliced steak among 4 plates and spoon some tomato butter sauce over the top. Serve with the noodles.

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK



Peppercorn Rubbed and Grilled Flat Iron Steak image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 6

4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)

Steps:

  • Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES



Whiskey Glazed Flat Iron Steaks and Grilled Potatoes image

The flat iron steak is the second most tender cut of beef, after the petit filet mignon. It comes from the top blade of the chuck. You may see a flat iron steak incorrectly labeled if it has a thick muscle that runs down the center of the steak. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef. If you don't see these steaks in your grocery store, ask your butcher to cut them for you. In most cases, the butcher would be happy to comply and it is well worth it.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whiskey, such as Jack Daniels
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat iron steaks or filet mignon steaks
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

Steps:

  • Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
  • Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
  • Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
  • Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
  • Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER



15-Minute Grilled Skirt Steak with Pesto Butter image

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds skirt steak
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup store-bought basil pesto
4 tablespoons (1/2 stick) unsalted butter, softened
1 pound thin asparagus (see Cook's Note)

Steps:

  • Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
  • Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
  • Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
  • Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

MARINATED FLAT IRON STEAK



Marinated Flat Iron Steak image

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

3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon dried tarragon
½ teaspoon dried rosemary, crushed
½ teaspoon garlic powder
½ teaspoon white pepper
1 pinch salt
1 ½ pounds flat iron steak

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

GRILLED FLAT IRON STEAK



Grilled Flat Iron Steak image

I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.

Provided by BakinBaby

Categories     Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled, crushed
1 teaspoon italian seasoning
salt
black pepper
1 1/4-1 1/2 lbs flat iron steaks

Steps:

  • Place steak in a plastic sealable bag.
  • In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
  • Let meat set at room temperature for at least one hour prior to grilling.
  • Remove meat from the marinade and discard marinade.
  • Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
  • Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
  • Thinly slice the steak across the grain.

Nutrition Facts : Calories 257.7, Fat 19.7, SaturatedFat 5.2, Cholesterol 61.4, Sodium 71.5, Carbohydrate 1.2, Sugar 0.8, Protein 17.8

FLAT IRON, GRILLED



Flat Iron, Grilled image

With flat iron steak you have all the tenderness of filet, but you must provide the flavor with marinades or rubs.

Provided by jamjar caterers

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 25m

Yield 4

Number Of Ingredients 9

4 (6 ounce) flat iron steaks
2 tablespoons olive oil
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dark brown sugar
2 teaspoons fresh lime juice

Steps:

  • Lay steaks out on a platter and allow to come to room temperature, about 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture.
  • Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes.
  • Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.

Nutrition Facts : Calories 393 calories, Carbohydrate 3.6 g, Cholesterol 116 mg, Fat 26.5 g, Fiber 0.7 g, Protein 35.3 g, SaturatedFat 8.5 g, Sodium 1070.8 mg, Sugar 1.6 g

LEMON BASIL PESTO FLAT IRON STEAK



Lemon Basil Pesto Flat Iron Steak image

Lemon and basil combine nicely into a pesto topping for steaks.

Provided by desihannagan

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 30m

Yield 6

Number Of Ingredients 10

4 cloves garlic
2 cups packed fresh basil leaves
⅓ cup pine nuts
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
1 ½ tablespoons fresh lemon juice
¾ teaspoon red pepper flakes
6 (6 ounce) flat iron steaks
2 large cloves garlic, minced
salt and pepper to taste

Steps:

  • Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
  • Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Nutrition Facts : Calories 569.1 calories, Carbohydrate 3.5 g, Cholesterol 121.9 mg, Fat 44.2 g, Fiber 0.8 g, Protein 40.1 g, SaturatedFat 11.9 g, Sodium 212.6 mg, Sugar 0.5 g

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER



Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

Provided by Kristin

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

Steps:

  • Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  • Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

Tips:

  • Choose the right steak. Flat iron steak is a relatively lean cut of beef, so it's important to choose one that has good marbling. This will help to keep the steak moist and flavorful as it cooks.
  • Use a flavorful marinade. Marinating the steak for at least 30 minutes will help to tenderize it and add flavor. The marinade in this recipe is made with olive oil, garlic, rosemary, thyme, and salt and pepper.
  • Cook the steak over high heat. This will help to create a nice crust on the outside of the steak while keeping the inside juicy and tender. Cook the steak for 5-7 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve the steak with a flavorful sauce or topping. The pistachio pesto butter in this recipe is a great option, but you could also use chimichurri sauce, garlic butter, or even just a squeeze of lemon juice.

Conclusion:

Grilled flat iron steak is a quick and easy weeknight dinner that's packed with flavor. The steak is marinated in a flavorful mixture of olive oil, garlic, rosemary, thyme, salt and pepper, then cooked over high heat until it's perfectly cooked. The pistachio pesto butter is the perfect finishing touch, adding a creamy, nutty flavor to the steak. Serve with your favorite sides, such as roasted potatoes, grilled vegetables, or a salad.

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