Steak Essentials Baked Flat Iron Steak Veggies Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a good heavy-bottom, oven-proof pan.
• 3. Gather your ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
• 6. Allow to rest for 30 - 40 minutes... let it come up to room temperature.
• 7. Chef's Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
• 8. Place a dry pan over high heat.
• 9. Just before placing the steak in the pan, add the salt.
• 10. Chef's Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
• 11. Add the steak to the hot pan... you should hear a nice satisfying sizzle.
• 12. After 3 - 4 minutes, flip, and allow to cook for an additional 2 - 3 minutes.
• 13. Add the butter to the top of the steak.
• 14. Place the pan into the oven, and bake until medium rare, about 8 - 10 minutes.
• 15. Chef's Note: If you are using an instant-read thermometer, it should read 120f - 130f (50c - 55c). You can cook it longer or shorter; depending on your individual tastes.
• 16. Remove from the oven, tent with some foil, and let it rest for 5 - 6 minutes. This will allow the juices to redistribute.
• 17. PLATE/PRESENT
• 18. Slice thinly against the grain, and serve with your favorite sides. Enjoy.
• 19. Keep the faith, and keep cooking.

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.

Steps:

• Combine seasoning ingredients.
• Remove 4 teaspoons; press onto beef steaks.
• Add cheese, oil and vinegar to remaining seasoning; mix well.
• Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks.
• Grill flat iron steaks, covered, 10 to 14 minutes.
• Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
• Brush vegetables with cheese mixture during last 10 minutes.
• To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
• Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
• Brush vegetables with cheese mixture during last 3 to 4 minutes.