Seared marinated flat iron steak from Taste & Technique: Recipes to Elevate Your Home Cooking (page 264) by Naomi Pomeroy and Jamie Feldmar

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Accompaniments: Savory tomato confiture; Spring pea risotto; Long-cooked green beans; Pan-seared wild mushrooms with parsley and Parmesan; Blistered cauliflower with anchovy, garlic, and chile flakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Steak marinates 24 hours.

  • valente347 on August 28, 2023

    This was great and so easy. I didn't bother slicing the steak for others and we just cut it ourselves when we sat down to eat. It was my first time cooking flatiron, and I'm a big fan!

  • Rinshin on December 28, 2021

    Used a flap meat and because of the weather, cooked this on a stovetop but it still produced flavorful and tender beef slices. Has what I consider Vietnamese flavor with more fish sauce to soy sauce. Served with very simple Japanese squeezed cabbage, cucumber, shiso and furikake salad which was perfect to cut the richness of beef. Photo added.

  • peaceoutdesign on October 04, 2021

    As bwhip said, great umami. I used a hangar steak instead and it was tasty and tender. I served it with the suggested Savory Tomato Confiture.

  • Zosia on July 25, 2021

    The steak had great flavour and the cooking method/timing worked perfectly.

  • TrishaCP on November 28, 2019

    This is a great recipe, even though we were only able to marinate the steak for a few hours instead of overnight.

  • bwhip on December 09, 2018

    This turned out excellent for us. The marinade gave the meat a wonderful umami. I did change the cooking technique to make sure the meat would be perfect - I used sous vide and cooked it for 3 1/2 hours to 130 degrees, then seared the steak for about a minute and a half each side in a hot cast iron pan with a bit of oil. Incredibly good. Barely even needed a knife to cut it, and the meat was incredibly flavorful. We'll definitely repeat this one.

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