Grilled Flatiron Steak With Toasted Spice Vinaigrette Recipes

FLAT IRON W/ROASTED TOMATO BLEU CHEESE VINAIGRETTE

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

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.