Flat Iron Steak With Roasted Garlic Butter With Fennel Gratin And Sauteed Kale Recipes

ROASTED GARLIC FLAT IRON STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.
• Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.
• Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.
• Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.
• Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.

FLAT IRON STEAK WITH ROASTED GARLIC BUTTER WITH FENNEL GRATIN AND SAUTEED KALE

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat oven to 400 degrees. Prepare a baking sheet with foil. Set butter out to soften. Thoroughly rinse produce and pat dry. Trim ends of fennel bulb, quarter lengthwise. Use the tip of your knife to cut along the line where the tough core meets the rest of the fennel bulb on each section. Cut into 1/4" slices. Stem kale and coarsely chop. Halve tomatoes. Combine parmesan cheese and panko in small bowl and stir together. Rinse steak, pat dry, and season with a large pinch of salt and pepper. 2 Roast the Garlic Place garlic on a piece of foil, at least 6" by 6". Pour 1/4 tsp. olive oil over garlic and season with a small pinch of salt. Bring foil corners together and scrunch to form a pouch. Place pouch on prepared baking sheet and bake in oven until garlic is soft, about 12-15 minutes. Remove from oven and allow to cool down. Reserve baking sheet for future step. Smash roasted garlic with the side of a knife or just mince it. In a small bowl, stir together smashed garlic, softened butter, and a pinch of salt and pepper. Set aside. 3 Make the Fennel Gratin Place a medium oven-safe pan over medium heat and melt 1 Tbsp. butter. Add fennel and 1/4 tsp. salt and stir together. Cover and cook 3-5 minutes, until fennel begins to get tender and caramelizes slightly. Remove cover, add evaporated milk and increase heat to high. Bring to a boil then remove from heat. If your pan isn't oven-safe, transfer fennel and cream to a casserole dish prepared with cooking spray. Sprinkle top with parmesan-panko mixture and place pan on top rack of oven. Bake 7-10 minutes, until the top is golden brown. Set aside. 4 Cook the Steaks Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add steaks to pan and sear until browned, about 3 minutes. Flip and repeat process. Remove steaks from pan and place on previously used baking sheet. Reserve pan for next step: no need to wipe clean. Roast steaks in oven until they reach a minimum internal temperature of 145 degrees, about 5 minutes, then remove from oven. Rest steaks at least 5 minutes. 5 Cook the Kale and Tomatoes Return pan from previous step to medium-high heat. Add kale to pan, stir, and cook 2-3 minutes. Kale will crowd the pan at first but will wilt quickly. Add tomatoes, season with a pinch of salt and pepper, and cook for an additional 3 minutes, until kale is wilted and tomatoes are slightly softened. Remove from heat. 6 Plate the Dish Place half of fennel gratin on each plate. Divide kale and tomatoes between both plates. Lean steak against kale and place half of the butter on each steak.

PERFECT FLAT IRON STEAK

Steps:

• Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
• Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

GRILLED FLAT IRON STEAK

Steps:

• Place steak in a plastic sealable bag.
• In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
• Let meat set at room temperature for at least one hour prior to grilling.
• Remove meat from the marinade and discard marinade.
• Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
• Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
• Thinly slice the steak across the grain.

GARLIC FENNEL FLANK STEAK WITH ORANGES

Steps:

• Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
• Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
• Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
• Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
• Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.