Skillet-grilled Flatiron Steak
Sometimes I crave a small, juicy cut of beef that’s quick to prepare, and flatiron steaks from Trilogy Beef make it easy to satisfy those cravings. I like cuts that weigh just under half a pound. One of these per person is just right.
I heat a cast iron skillet to medium high, add a little grapeseed oil to the skillet and swirl it around, and then grill the steak or steaks about five minutes on each side. Sometimes, while the second side is cooking, I add a fresh tomato and some slices of onion. The tomato cooks quickly, of course, and its juices mix with those of the steak. The onion slices don’t fully cook, and that’s how I like them with this steak — a little chewy and sharp, a nice complement to the sweetness of the tomato.
The Recipe
Ingredients
- One flatiron steak (under half a pound) per person
- Whole tomatoes to taste, fresh from the market
- Onions to taste, fresh from the market, halved and sliced
PREPARATION
- Heat a cast iron skillet to medium high, add a little grapeseed oil to the skillet and swirl it around.
- Grill the steak or steaks about five minutes on each side.
- Add a fresh tomato and some slices of onion. The tomato cooks quickly, of course, and its juices mix with those of the steak. The onion slices don’t fully cook, and that’s how I like them with this steak — a little chewy and sharp, a nice complement to the sweetness of the tomato.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
