October 2023

Flat Iron Steak, Dijon mustard and Caper Sauce Paired with Great Frogs Home

This has been a hot summer with many dinners prepared on the grill, time for a change. With the cooler weather of fall, I thought it was fitting to have a steak you could prepare indoors rather than using a grill. This Flat Iron Steak entrée is a good fit. Reading up on the technique of cooking this cut of meat I found it interesting and somewhat amusing. Directions specifically say that once placed in the skillet, DO NOT TOUCH it until its time to turn over, then after turning it over, NOT TO TOUCH it until it’s time to remove it from the pan. Its important to resist messing with it while it’s cooking to keep all juices inside. Only after removing it from skillet and resting for 10 min, do you then slice it. Amusing because we all want to check how its cooking or poke it with a fork to check tenderness, RESIST! Mission accomplished and the result is a lovely, juicy Flat Iron Steak. Enjoy with your choice of potato, green vegetable or salad. The mustard caper sauce is super simple and a nice compliment for the steak. This entrée can be most enjoyed with a glass of red wine, specifically Great Frogs Home.

Ingredients

  • 1 1/2 pound flat iron steak

  • 2 tablespoons olive oil plus 1 teaspoon

  • 2 tablespoons red wine vinegar

  • 2 cloves garlic

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

  • 2 tablespoons butter

  • 1 tablespoon dijon mustard, I used Whole Grain Dijon Mustard

  • 3 tablespoons capers rinsed


 Method

  • Place steak in a resealable plastic bag. Whisk together 2 tablespoons olive oil, red wine vinegar, garlic, pepper and salt. Pour marinade over steak. Refrigerate 6 - 8 hours or overnight. I ended up marinating it for nearly 24 hrs.

  • Preheat oven to 400 degrees.

  • When ready to cook, heat a 12 inch (or one big enough to fit your steak) cast iron skillet over high heat until hot. Place steak in pan and cook two minutes. After two minutes, flip and cook for another two minutes. Use a hot pad to hold the handle and transfer the cast iron skillet to the oven and cook for an additional 3 - 4 minutes for medium rare.

  • Remove steak from the oven, place on a serving platter to rest.

  • Heat remaining olive oil and butter in a skillet over medium heat until butter melts. Whisk in dijon mustard and capers. Cook 30 seconds - 1 minute or until capers are warmed through.

  • Slice steak against the grain and spoon sauce over the top. Serve.

Credits: Life’s Ambrosia

Michelle AhlersComment