Best Grilled Flatiron Steak With Toasted Spice Vinaigrette Recipes

FLAT IRON W/ROASTED TOMATO BLEU CHEESE VINAIGRETTE

Flat Iron w/Roasted Tomato Bleu Cheese Vinaigrette image

Dressed up your grilled flat iron steak this summer with this tasty recipe. Once cooked, the steak is tender, juicy, and seasoned perfectly. On top, is a wonderful combination of Blue cheese and tomatoes. Roasting the tomatoes brings out their sweetness. Then buttery Panko crumbs and chives are sprinkled on top that adds a slight...

Provided by Debbie Reid

Categories Beef

Number Of Ingredients 18

Ingredients

20 oz cherry tomatoes, quartered
2 tsp Kosher salt, divided
1 tsp freshly ground black pepper, divided
3 Tbsp olive oil
2 Tbsp champagne vinegar
2 clove garlic, minced
1 tsp lime zest
2 tsp lime juice
1/3 c extra virgin olive oil
3 oz bleu cheese, crumbled
2 Tbsp butter
1/4 c Panko
2 Tbsp minced fresh chives
1 tsp ancho chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
2 (1 pound each) flat iron steaks
garnish: additional crumbled bleu cheese and fresh chives

Steps:

1. Preheat oven to 425 degrees. Place tomatoes onto a large, rimmed baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; drizzle with olive oil, toss to coat.
2. Place into the preheated oven and bake until tomatoes are softened approximately 12 - 15 minutes.
3. Using a slotted spoon, remove 3/4 of the tomatoes to a mesh strainer and place over a bowl to drain. Set remaining 1/4 of the tomatoes on the side for garnish.
4. In a medium bowl, whisk together the vinegar, garlic, lime zest, and lime juice.
5. While whisking, stream in the extra virgin olive oil. Add in the bleu cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, whisk to combine. Add in the drained roasted tomatoes, whisk together; set aside.
6. Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow it to melt.
7. Add in the Panko and cook until it begins to brown, approximately 3 - 4 minutes, stirring occasionally (be sure to watch carefully as once they brown they can burn quickly).
8. Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
9. In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
10. Season both sides of the steaks with the seasoning blend.
11. Heat a grill pan over medium-high heat. Place the steaks onto the grill pan and cook, turning once, to desired doneness (160 degrees for medium).
12. Place cooked steaks onto a large plate, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
13. To serve, stagger steak slices onto serving plates. Top with the vinaigrette and the Panko crumbs. To garnish, place the reserved 1/4 of the roasted tomatoes onto plates, top tomatoes, and steak with bleu cheese crumbles and chives.

GRILLED FLATIRON STEAKS WITH TOMATOES AND TAPENADE

Grilled Flatiron Steaks with Tomatoes and Tapenade image

Provided by Jeff Carciello

Categories Beef Olive Tomato Fourth of July High Fiber Father's Day Backyard BBQ Dinner Meat Steak Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 26

Ingredients

Tapenade:
1/3 cup (or more) olive oil
1/4 cup vegetable oil
1 cup pitted olives (such as Niçoise or Kalamata), chopped
1 tablespoon minced capers
1 garlic clove, minced
1 anchovy fillet packed in oil, drained, minced (optional)
Steak:
2 pounds flatiron, flank, hanger, or skirt steak
Kosher salt
Zest and juice of 1 orange
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons smoked paprika
2 tablespoons vegetable oil
1 tablespoon crushed red pepper flakes
Tomatoes:
4 large tomatoes (about 3 pounds), sliced 1/4" thick
1 shallot, thinly sliced into rings
1/4 cup (loosely packed) flat-leaf parsley leaves
1 tablespoon olive oil plus more for drizzling
Flaky sea salt and freshly ground black pepper
1 bunch watercress, tough stems removed (about 4 cups)
1 tablespoon fresh lemon juice
Ingredient info: Smoked paprika is sold at specialty foods stores and latienda.com.

Steps:

For tapenade:
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
For steak:
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
For tomatoes:
Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.
Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.