Flat Iron Steak with Blistered Tomato Dressing

Name: Flat Iron Steak with Blistered Tomato Dressing
Ingredients: 12 ounces flat iron steak, about 1 inch thick, fully thawed; 1 tablespoon olive oil, divided; ¼ teaspoon fine salt; ¼ teaspoon ground black pepper; 1 cup cherry tomatoes; 1 small garlic clove, thinly sliced; 1 teaspoon red wine vinegar; 1 tablespoon chopped parsley; 2 slices sturdy bread, about 1 ounce each

Blister cherry tomatoes in a small skillet and spoon their juices over sliced flat iron. Toasted bread catches the tomato and parsley dressing without needing a second sauce.

Makes: 2 main portions from 12 ounces raw flat iron
Preparation: About 10 minutes
Cooking or chilling: About 12 to 20 minutes, plus at least 3 minutes resting

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Get everything ready

Ingredients

2 main portions from 12 ounces raw flat iron

12 ounces flat iron steak, about 1 inch thick, fully thawed
1 tablespoon olive oil, divided
¼ teaspoon fine salt
¼ teaspoon ground black pepper
1 cup cherry tomatoes
1 small garlic clove, thinly sliced
1 teaspoon red wine vinegar
1 tablespoon chopped parsley
2 slices sturdy bread, about 1 ounce each

What you need

Grill, small heavy skillet, tongs, clean board and food thermometer.

Time to cook

Method

Find the grain
Heat the grill to about 400°F with a cooler area. Before seasoning, notice which way the long muscle fibers run. Pat the steak dry, rub with 1 teaspoon oil and add the salt and pepper.
Make the warm dressing
Heat 1 teaspoon oil in a small skillet over medium high heat. Add the tomatoes and cook 4 to 6 minutes, stirring occasionally, until blistered and starting to split. Add the garlic for the last minute. Remove from heat and stir in the vinegar and parsley.
Grill the steak
Grill about 5 to 8 minutes per side, moving to the cooler area if the surface darkens quickly. Check from the side into the center for at least 145°F before removing from heat.
Toast and slice
Rest the steak on a clean board for at least 3 minutes. Brush the bread with the remaining 1 teaspoon oil and toast briefly on the grate. Slice the steak thinly across the grain. Divide steak, bread and tomato dressing between two plates.

Before you make it

Buy the right cut

Choose a trimmed flat iron rather than an untrimmed top blade steak with a seam of connective tissue. Ask the butcher when the package name is unclear.

Keep the board clean

A serving board must be separate from the surface used for raw steak. Add the tomato juices only after the steak rests.

Temperature comes first

USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

Flat iron comes from the chuck area. See small skillet guidance.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.

Ingredients

What you need

Method

Find the grain

Make the warm dressing

Grill the steak

Toast and slice