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Gallery Summer Vegetables With Flatiron Steak Recipe Summary Servings: 4
Ingredients For the Steaks 4 flatiron steaks (5 ounces each) or hanger or skirt steaks Coarse salt and freshly ground pepper 1 tablespoon vegetable oil Fleur de sel, for serving (optional) For the Vegetables 9 baby beets, preferably golden, scrubbed well and trimmed 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 small head cauliflower, cut into small florets (4 cups) 12 ounces yellow Romano beans or yellow wax beans, trimmed and halved For the Vinaigrette 3 tablespoons red-wine vinegar 1 tablespoon fresh thyme, plus more for garnish 2 teaspoons Dijon mustard 1/2 teaspoon coarse salt 1/4 cup extra-virgin olive oil
Gallery Summer Vegetables With Flatiron Steak
Recipe Summary Servings: 4
Gallery
Summer Vegetables With Flatiron Steak
Summer Vegetables With Flatiron Steak
Summer Vegetables With Flatiron Steak
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
4 flatiron steaks (5 ounces each) or hanger or skirt steaks Coarse salt and freshly ground pepper 1 tablespoon vegetable oil Fleur de sel, for serving (optional)
9 baby beets, preferably golden, scrubbed well and trimmed 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 small head cauliflower, cut into small florets (4 cups) 12 ounces yellow Romano beans or yellow wax beans, trimmed and halved
3 tablespoons red-wine vinegar 1 tablespoon fresh thyme, plus more for garnish 2 teaspoons Dijon mustard 1/2 teaspoon coarse salt 1/4 cup extra-virgin olive oil
Directions
Make the vinaigrette: Whisk together vinegar, thyme, mustard, and salt in a small bowl. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.
Make the vegetables: Preheat oven to 450 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with olive oil, and sprinkle with 1 tablespoon salt. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, 45 minutes to 1 hour. Let beets cool slightly, then peel. Cut into quarters or sixths. Place in a large bowl.
Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add cauliflower, and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to ice-water bath to cool. Reserve water in pot. Drain, and add to beets. Return water to a boil. Working in batches, add beans and cook until tender, 3 to 4 minutes. Transfer beans to ice-water bath to cool. Drain, and add to beets. Season with salt and pepper, and drizzle with 2 to 3 tablespoons vinaigrette.
Make the steaks: Season steaks with salt and pepper. Heat a large skillet over high heat for 1 minute. Add vegetable oil and beef, and cook until browned on all 4 sides, about 9 minutes total. Let rest for 10 minutes. Slice steaks diagonally against the grain, about 1/8 inch thick.
Divide vegetables among 4 plates, and top with steak. Garnish with thyme, and sprinkle with a pinch of fleur de sel if desired. Drizzle with remaining vinaigrette.
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Summer Vegetables With Flatiron Steak
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Vegetables With Flatiron Steak
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
