Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce
Serves 6
Time 15 min
With robust flavor and an approachable price, the flat iron cut (also known as top blade steak), taken from the beef shoulder, is increasing in popularity. Here the steak is pan-seared to perfection and paired with a vibrant cilantro sauce. Serve with roasted potatoes and a bottle of spicy Shiraz.
Special Diets:
Ingredients
- 1 cup roughly chopped cilantro
- 2 cloves garlic, roughly chopped
- 1/2 cup plus 2 teaspoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon fine sea salt, divided
- 2 (10- to 12-ounce) flat iron steaks
- 1/4 teaspoon ground black pepper
Method
Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and 1/4 teaspoon salt in a blender or food processor and purée until smooth.
Taste and adjust seasoning. Set sauce aside.
Sprinkle steaks on both sides with salt and pepper.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat.
Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium.
Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing.
Serve with sauce on the side.
Nutritional Info:
Per serving: about 4 ounces, 340 calories (240 from fat), 27g total fat, 5g saturated fat, 55mg cholesterol, 260mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup roughly chopped cilantro
- 2 cloves garlic, roughly chopped
- 1/2 cup plus 2 teaspoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon fine sea salt, divided
- 2 (10- to 12-ounce) flat iron steaks
- 1/4 teaspoon ground black pepper