Flat Iron Steak with Cutting Board Sauce
Whether you are grilling up a flat iron steak or preparing a filet mignon, cut the steaks on a cutting board filled with fresh herbs, garlic and extra virgin olive oil for a delicious and easy cutting board sauce.
Servings 4
Calories 256kcal
Ingredients
- 4 flat iron steaks about 8-oz each
- 2 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 green onions
- 2 cups chopped fresh herbs like parsley, sage and oregano
- 2 garlic cloves minced
- 1 jalapeño diced
- 1 tablespoon grated lemon zest
- ¼ cup extra virgin olive oil
Instructions
- Season both sides of the steaks with salt and pepper.
- If grilling the steaks, preheat grill to high heat. Clean grate and rub down with oil.
- If pan searing the steaks, heat a large cast iron pan with 1 teaspoon grape seed or avocado oil over high heat until just smoking hot.
- Place steaks over high heat and cook for 5 minutes, for medium-rare. Flip steak over and grill for an additional 5 minutes. For medium cook for 7 minutes per side.
- While steaks cook, chop green onions, herbs, garlic and jalapeño on a large cutting board with a lip, to prevent sauce from spilling over.
- Mix in grated zest and olive oil. Let sauce sit until steaks are done.
- Once steaks are cooked to desired doneness, place directly onto the cutting board sauce and let sit for 1-2 minutes.
- Slice steaks across the grain, letting the hot meat juices mix with the herb sauce. Mix the meat slices, juices and sauce together and serve immediately.
Notes
Use a variety of herbs, mixing strong flavors with mild. Some favorite herbs I use include parsley, cilantro, sage, thyme, oregano and basil.
For the onion flavor you can use green onions, chives, red onions or sweet vidalia onions. If you do not have garlic, you can use shallots for your onion and garlic choice.
If you like a spicier sauce choose a spicier pepper and keep the seeds. You can try serrano or Thai peppers. I chose a mild red jalapeño, but you can also use green.
You will want to choose a good quality extra virgin olive oil. Perhaps one that is more pungent and flavorful than a mild oil.
If you want to add some zing to your cutting board sauce, stir in a little red wine vinegar or lemon juice. I added some lemon zest, but you can also use lime or orange zest as well.
TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days. Do not reheat steak in the microwave, but sauté chopped steak in a hot pan with a little butter or olive oil.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 2g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 47mg | Sodium: 1209mg | Fiber: 1g
