Flat-Iron Steak with Provencal Butter

We are red meat people in this family.  Carnivores, if you will.

Beef, unfortunately, can be a little pricey for folks on a budget.   While the occasional filet mignon can be an amazing treat, it’s just not economical for non-special occasions.  That being said, there are several less expensive beef cuts than can be incredibly tasty, if jazzed up and prepared appropriately.

The flat-iron steak has gained popularity in restaurants in the past few years as a tasty and affordable cut of meat.  It’s very similar to a flank steak, but is cut from the shoulder of the cow.

This recipe is affordable and fast to prepare.  As a bonus, you can freeze the leftover compound butter and use it in any other kind of savory dish.

Start by preparing the butter.  Add the garlic, anchovies, capers, chives, thyme, lemon zest and pepper in a food processor and pulse a couple of times to combine.

Add the room temperature butter to the processor and process to combine the ingredients, only a few moments.  Place the butter on a piece of parchment or wax paper and roll tightly into a butter log, twisting the ends to close.

You’ll likely have more butter than you need, but this will keep in the freezer and you can use it elsewhere at another time.  For this recipe, store in the fridge until needed.

Place the steaks on a platter and drizzle lightly with 1 tablespoon of olive oil.  Sprinkle the herbes de provence over the steak and season with salt and pepper.  Allow the steak to come to room temperature for about 10 to 15 minutes.

This steak would be easy to prepare on the grill, but it’s cold here in Pittsburgh at the moment!  I used a grill pan.  Heat your grill to medium-high and cook the steak, about 5 to 6 minutes a side.  Turn once.

Move the steak to a platter and wrap tightly with foil.  Allow the steak to rest for 10 to 15 minutes.  Do not skip this step or else you will lose a lot of tasty juiciness when you cut into the steak.

Cut the steak thinly, on an angle, and top with as much of the compound butter as you choose.  Compliments well with Roasted Parmesan Brocoli.

Impressive beef dishes do not have to break the bank!

Ingredients

  • 1 flat-iron steak
  • 4 anchovy filets, drained and chopped
  • 1 tablespoon capers, drained
  • 2 tablespoons minced fresh chives
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted butter, room temperature
  • Olive oil
  • 2-3 teaspoons herbes to provence

Serves 3 to 4 people

Recipe Adapted from Barefoot Contessa, Back to Basics

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Categories: Meat, Recipes

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