Pan Seared Flat Iron with Charred Scallion Relish
Typically when one thinks of sauce or accompaniments for a steak, the flavor profiles that come to mind are heavy and robust like garlic, mushrooms, butters, and herbs. We’re here to shake up the status quo and give your pallet something unique and different to try! Believe it or not, citrus is an excellent pairing with steak. Keep reading to see how we use grapefruit to make a delicious pan seared Flat Iron!
An up and comer in the steak world, our American Wagyu Flat Iron is for the serious carnivore. Cut from the shoulder, this steak is big on flavor with rich marbling and a satisfying texture. It actually is the second most tender cut, next to the filet!
Step 1: season flat iron
The secret to make the perfect flat iron is salt your beef 4 hours prior to cooking. The meat absorbs the salt which in return, draws the juices inside the meat to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. In short, it helps the juices not escape when you cut into it after resting.
Step 2: char grapefruit, scallions, and serrano
The most important part of making the scallion relish is to char the grapefruit, serrano, and scallions. This will give the relish a nice smoky flavor profile but also still have that delicious kick and tang.
Step 3: make relish
You’ll want to make your charred scallion relish ahead of time so that the flavors have time to mingle. After charring, it’s time to mix everything in. Mince the garlic and shallot together and add to bowl with the vinegar. De-seed and mince the serrano then add it to the bowl along with your minced scallions. Finally, squeeze the grapefruit juice over the relish and add the EVOO. Season with salt and set aside until the flat iron is ready.
Step 4: pan sear flat iron
30 minutes prior to cooking, remove the flat iron from the fridge and let it come to room temperature. Heat a cast iron or stainless steel pan on medium heat and add oil. Once hot, add the flat iron and sear it for 2-3 minutes per side. To help cook it evenly, place a steak weight or heavy pan on top of the beef while cooking.
Step 5: slice and serve
Allow the flat iron to rest for 7-9 minutes before slicing to lock in the juices. Slice against the grain and season with salt and grapefruit juice to taste. To finish, top with relish and serve!
Pan Seared Flat Iron with Charred Scallion Relish
Ingredients
- 1 BHF Flat Iron
- 2 tbsp sea salt
- 1/2 bunch of scallion (4-5 ea)
- 1/2 serrano pepper
- 1 clove garlic
- 1 small shallot
- 4 oz EVOO
- 1 oz red wine vinegar
- 1/2 grapefruit
Instructions
- Mince the garlic and shallot and add to bowl
- Add the vinegar to the garlic and shallots
- Turn grill to high and char the grapefruit, serrano and the scallions
- Allow scallions to cool then finely shop and add them to the bowl
- De seed and mince the serrano. Add to the bowl
- Squeeze grapefruit juice over the bowl and then slowly add in the EVOO while mixing
- Season with salt
- Season with sea salt 4 hours ahead of cooking
- Pull from the fridge 30 minutes before cooking to allow the cut to come to room temperature
- In a cast iron or stainless steel pan, place a nuetral oil on med heat
- Add the flat iron to the pan and then place a steak weight on top of the flat iron and cook for 2-3 minutes per side
- Allow to rest for 7-9 minutes then slice against the grain
- Season with salt and grapefruit juice
- Top with relish