The recipes coming out of our haul from our trip to Mill Brook Farm continue with this one! I had never cooked a flat iron steak before, but once I saw it in the freezer, I had to bring it home! Since it had some visible grains, I decided to treat it in a similar way to Flank Steak to ensure that it came out tender. To make that happen, we had to add a little step to the prep and the devouring phases of the meal….and in the end, we had a perfectly tender steak with a lot of flavour that was definitely fitting for the “enjoy” step of the meal.
We served our steak as “Steak-Frites,” or “steak and fries,” and we made our fries by essentially using our Curried French Fries Recipe…but swapping out all of the spices for simple salt and pepper! We then paired all of that with a Horseradish Worcestershire Aioli and served with a side of Garlic Sauteed Asparagus!
Time: 40 Minutes
- Flat Iron Steak
- Mustard Powder
- For our Steak-Frites Sauce:
- Worcestershire Sauce
- Mustard Powder
- Dried Parsley
- Remove any gristle or thin membrane from your steak as needed. We were lucky to not have to do this because it was already done when we bought the beef. Then, cut your steak into the size portions you want.
- Give the top and bottom of your steaks a little salt and mustard powder sprinkle, and let sit for 20-30 minutes.
- Heat some butter or oil (we prefer butter for flavour) in a large pan, and when it’s good and hot, add in your steaks. Sear for about 5-7 minutes, and then flip!
- Sear on the other side for another 5-7 minutes.
- As your steak finishes, mix your mayonnaise, horseradish, Worcestershire sauce, mustard powder, and parsley together in sauce cups.
- When your steak hits an internal cooked temperature of at least 140 (for medium rare)…we prefer 150 for medium…you’re good to go (or keep cooking to your desired level).
- Plate, cut thin pieces against the grain (even if the direction and size of each cut feels weird), devour, and enjoy!