Flat Iron Steaks with Great Green Sauce and Nutty

Name: Flat Iron Steaks with Great Green Sauce and Nutty
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets fillets anchovies; 2 beefsteak tomatoes, sliced; 4 servings Black pepper; 1 Tbsp butter; 3 Tbsps capers; 473 milliliters chicken stock; 680 grams Flat Iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter; 237 milliliters flat-leaf parsley; 2 Tbsps chopped flat-leaf parsley; 1 Tbsp extra-virgin olive oil, 1 turn of the pan; 4 servings Extra-virgin olive oil, for drizzling; 59 milliliters broken thin spaghetti or vermicelli pasta; 1 Tbsp red wine vinegar; 237 milliliters enriched white rice; 4 servings Salt; 1 shallot, coarsely chopped; 59 milliliters ounces slivered almonds; 2 teaspoons Worcestershire sauce, eyeball it

Flat Iron Steaks with Great Green Sauce and Nutty might be just the main course you are searching for. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 798 calories, 44g of protein, and 44g of fat. A mixture of flat-leaf parsley, shallot, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat a medium saucepan over medium heat.

Equipment you will use

Sauce Pan

Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden.

Ingredients you will need

Butter

Pasta

Toast

Nuts

Cooking Oil

Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender.

Ingredients you will need

Stock

Rice

Equipment you will use

Pot

Add parsley and fluff with fork.

Ingredients you will need

Parsley

Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak.

Ingredients you will need

Extra Virgin Olive Oil

Steak

Meat

Salt

Equipment you will use

Frying Pan

Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.

Ingredients you will need

Worcestershire Sauce

Coarsely Ground Black Pepper

Anchovies

Parsley

Shallot

Vinegar

Capers

Equipment you will use

Food Processor

Bowl

To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce.

Ingredients you will need

Steak

Sauce

Rice

Garnish plate with sliced tomatoes seasoned with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Equipment

Ingredients

Servings:

6fillets

fillets anchovies 2

beefsteak tomatoes, sliced 4servings

Black pepper 1Tbsp

butter 3Tbsps

capers 473milliliters

chicken stock 680grams

Flat Iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter 237milliliters

flat-leaf parsley 2Tbsps

chopped flat-leaf parsley 1Tbsp

extra-virgin olive oil, 1 turn of the pan 4servings

Extra-virgin olive oil, for drizzling 59milliliters

broken thin spaghetti or vermicelli pasta 1Tbsp

red wine vinegar 237milliliters

enriched white rice 4servings

Salt 1

shallot, coarsely chopped 59milliliters

ounces slivered almonds 2teaspoons

Worcestershire sauce, eyeball it

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Nickel & Nickel Harris Vineyard Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 40 dollars per bottle.