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Grilled flat iron steak with salsa verde

Name: Flat iron steak recipe
Yield: 6
Ingredients: 1.2kg flat iron steak (see notes); Extra virgin olive oil, to brush; 1 bunch flat-leaf parsley, leaves picked; 1/2 bunch mint, leaves picked; 1/2 bunch coriander (stems and leaves); 1 garlic clove; 4 anchovies; 150ml extra virgin olive oil; 40.00 ml lemon juice; 20.00 ml salted capers, rinsed, roughly chopped; Finely grated zest of 1/2 lemon

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Grilled flat iron steak with salsa verde — Ben Dearnley

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by Sophie O'Neil & Fiona Hammond

Writers

Apr 18, 2024

“At Torello, we process whole Belted Galloway carcasses each week, so we’re always encouraging our customers to try lesser-known cuts and appreciate the whole animal, nose to tail. Our family loves secondary cuts of steak like flat iron, as they’re so tasty and well priced. The key to successfully cooking them is to grill them quickly over a high heat, give the meat a good rest and slice across the grain before serving.” – Sophie O'Neil, director of Torello Farm. Recipe by Sophie O’Neil & Fiona Hammond.

1.2kg flat iron steak (see notes)
Extra virgin olive oil, to brush

Salsa verde (makes 300ml)

1 bunch flat-leaf parsley, leaves picked
1/2 bunch mint, leaves picked
1/2 bunch coriander (stems and leaves)
1 garlic clove
4 anchovies
150ml extra virgin olive oil
2 tbs lemon juice
1 tbs salted capers, rinsed, roughly chopped
Finely grated zest of 1/2 lemon

Method

1.

Remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature.
2.

Meanwhile, make the salsa verde. Place the herbs, garlic and anchovies in a food processor and whiz until finely chopped. Add the oil and lemon juice and quickly pulse together. Transfer to a small bowl and stir through the capers and lemon zest. Season with salt flakes and freshly ground black pepper.
3.

Season steak on both sides with salt flakes. Heat a cast-iron grill plate over high heat (or even better, cook over open fire). Lightly brush steak with oil. Cook steak on the grill for 2 minutes, then reduce heat to medium-low and cook for another 5 minutes. Turn steak and cook on high for 2 minutes, then for another 5-7 on medium-low for medium-rare.
4.

Transfer meat to a plate and rest, loosely covered, for 8-10 minutes. Cut the meat across the grain into slices. Arrange the meat on a serving platter. Serve with the salsa verde and a cabbage, fennel & pecorino salad (see recipe link in notes).

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Recipe Notes

Flat-iron steak is often a flat cut of meat as it’s the oyster that has been halved lengthways. If you prefer a thicker piece of meat, ask your butcher to leave the oyster whole and just remove the fat. Cooking time will depend on the thickness of your steak.

For the cabbage, fennel and pecorino salad recipe, click here.