Flat Iron Steak with Herb Butte

I put all the herbs and butter in a mini food processor and made for quick weekday supper. Serve with Smother garlic fried potatoes

Cuisine: AmericanMain Ingredient: Meat

(5, 1) 100% would make again (reviews)

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 0

4 8-oz. flat iron steaks

Kosher; salt and freshly ground black pepper

to; taste

8 tbsp.unsalted butter; softened

3 tbsp.roughly chopped flat-leaf parsley

3 tbsp.roughly chopped chives

1 shallot, finely chopped

4 tbsp.Canola oil

Flat Iron Steak with Herb Butte Preparation

1. Rub steaks generously with salt and pepper and set aside to let rest for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallots with a fork in a medium bowl. Season lightly with salt and pepper; cover with plastic wrap and set aside.

2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.

Notes

Pairing note The peppery 2005 syrah from Napa Valley's Kuleto Estate ($45) is big and earthy, with plenty of acidity and deep blackberry flavors that stand up to this steak.