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Flat Iron Steak with Herb Butter Print Email


The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called maître d' butter.

4 8-oz. flat iron steaks
Kosher salt and freshly ground black pepper, to taste
8 TBS unsalted butter, softened
3 TBS roughly chopped flat-leaf parsley
3 TBS roughly chopped chives
1 shallot, finely chopped
4 TBS canola oil

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.

Heat 2 TBS 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 TBS of the herb butter.
SERVES 4 - Saveur Issue #119
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