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Flat Iron Steak Hot off the Grill with Crispy Shallots and Fresh Grapes

Flat Iron Steak

Nothing hits that sweet spot of satisfaction quite like a juicy grilled steak simply served with something seasonal. Rib Eye, Porterhouse, and Filet are steaks we meat-eaters all know and love. However before you reach for one of these the pricier, more expected cuts of beef I want you to consider one of the Butcher’s Cuts. These are the choice bits that butchers have traditionally set aside for themselves. There are often too few of these cuts on one animal to make a decent display (as in Hangar), or they simply don’t show well (as in Flap Meat). Either way they never developed much demand from consumers — so the butcher kept these cuts for lunch. Times have changed and today’s beef-eaters have made it more difficult for butchers to keep these secret cuts to themselves. That’s because these cuts have got character. Savvy meat-eaters demand character.

Butcher Cuts: The Flat Iron Steak

Despite the growing awareness of these cuts of beef many remain difficult to find outside of a restaurant. There are exceptions. Many specialty markets carry these cuts, however they’re often priced in the same category as the best steaks they carry. Hmmm, I don’t like that. However, I’ve found that if you rummage through the styrofoam trays of the meat section of even the humblest of grocery stores you’ll likely come across another of these Butcher Cuts: The Flat Iron Steak.

The versatile Flat Iron (also known as Top Blade) comes from the shoulder of the cow. It can be grilled, braised, pan-fried, marinated, and most anything in between. When handled well it has the perfect texture, not soft like a filet, but tender and chewy. It’s well marbleized and very beefy. It’s affordable too. So get creative. Just be sure not to overcook it. It’s best between rare and medium-rare. For my money, it’s one of the tastiest cuts on the cow. GREG

Flat Iron Steak Hot off the Grill with Crispy Shallots and Fresh Grapes

Flat Iron Steak with Crispy Shallots and Fresh Grapes

Print This Recipe Total time Yield 4–6Source Adapted from CIA GreystonePublished

Ingredients

  • 1 cup plus 1 tablespoon extra-virgin olive oil (divided)
  • ¼ cup red wine vinegar
  • 4 clove garlic (peeled and minced)
  • 6 sprigs lightly crushed fresh thyme (divided)
  • ½ cup all-purpose flour
  • salt and pepper (as needed)
  • 2–3 medium shallots (peeled and thinly sliced into rings)
  • canola oil (as needed)
  • 2 ounce red onion ( finely chopped)
  • 1 cup fruity red wine
  • 1 cup chicken stock
  • 1 tablespoon unsalted butter
  • 1 flat iron steak (about 1 ½ pounds)
  • 4 ounce blue cheese (crumbled)
  • fresh raw red seedless grapes (to taste)

Directions

Marinate the steak: Combine 1 cup olive oil, red wine vinegar, minced garlic, and 3 sprigs thyme in a small bowl; mix well. Place the steak in a non-reactive dish just large enough to hold it laying flat. Pour the marinade over the steak, cover, and marinate in the refrigerator for 3 to 4 hours, turning several times.

Make the crispy shallots: While the steaks are marinating, place the flour in a medium bowl, season the flour well with salt and pepper. Toss the shallot rings to coat lightly with flour mixture.

In a small saucepan set over medium-high, heat the canola oil (about 2 inches deep) to 360 degrees. Working in batches, carefully add the shallot rings and fry until crispy and golden brown, about 1 minute. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with salt and pepper; set aside.

Make the red wine sauce: In a medium sauté pan over medium heat, heat the remaining 1 tablespoon olive oil. Add red onion and sauté until softened but not brown, about 2 minutes.

Increase the heat to high, add the wine and bring to a boil. Reduce the wine to a thick sauce, 4 to 5 minutes. Add the stock and reduce by at least half or until it thickens, about 5 to 6 minutes. Stir in remaining thyme sprigs.

Remove the pan from heat and stir in the butter to finish the sauce. Season with the salt and pepper. Re-warm when ready to use.

Grill the steak: Light a charcoal fire or turn the grill to medium-high heat.

Remove the steak from the marinade and scrape off any marinade still clinging to the meat. Pat the steaks dry with paper towels and season with salt and pepper.

Grill the steak 5 to 7 minutes. Turn the steak over and grill for another 5 to 7 minutes, or until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F. for medium-rare.

Serve the steak: Place the steak on a cutting board and tent loosely with aluminum foil. Let the meat rest for 10 minutes.

Cut the steak across the grain into ½‑inch slices, keeping the slices together. Place the steak on a serving platter and strain the red wine sauce around the steak. Discard solids. Sprinkle the cheese and crispy shallots on top. Garnish with fresh, raw grapes and serve immediately.