Flat Iron Steak with Charred Scallion Sauce

This is a great recipe for using hanger steak, Skirt Steak or Flank steak. While the steak is very tasty, what makes it even more special is the charred scallion sauce, which I highly recommend making extra. I like cooking this on a flat-iron made from cast-iron, but you can also use a charcoal or gas grill, you just won’t get a good even sear to seal in juices.

Ingredients

  • 1.5 lbs Hanger Steak – can use Skirt or Flank steak
  • 2 TBL olive oil
  • 0.75 tsp Aleppo pepper – can use Ancho chili, paprika, cayenne, or crushed red pepper
  • Kosher salt for rub
  • Sea salt to taste
  • Sauce
    • 9 TBL Olive oil
    • 1 TBL Cappers – chopped
    • 1 TBL Cornichons (gerkins) – diced
    • 1 TBL Whole grain mustard powder
    • 0.75 tsp Thyme – chopped
    • 5 tsp Cherry or Red Wine vinegar
    • 12 Scallions – both green and white parts
    • 0.5 cups Crushed Walnuts
    • 1 tsp sugar – optional

Process

  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Heat oven to 350 F (180 C).
  3. Toast walnuts for ~8 mins.
  4. Grate garlic over walnuts and toss. Add 6 TBL of olive oil.
  5. Heat flatiron over Med-High heat and let it get evenly hot.
  6. Cut meat into four equal sized strips and rub 2 TBL olive oil over meat. Season both sides with Aleppo pepper and kosher salt (be generous).
  7. Cook meat turning occasionally until meat reaches 130F (~10 mins). Transfer to cutting board and let rest.
  8. Wipe the flat iron and reduce heat to med. Smear 1 TBL olive oil on iron and add the scallions. Season with kosher salt as they cook ~4 mins, or until charred. Cut into 1 inch strips (25 mm).
  9. Add scallions, vinegar, gerkins, capers, mustard, thyme, and sugar (optional) to walnuts and mix. Season with salt and pepper to taste.
  10. Slice steak against the grain at about a 0.5 inch thickness and sprinkle with sea salt.
  11. Serve with scallion sauce draped over the meat. May want to add more Aleppo-pepper.

Note 1: The meat should be rare, as should the very good bottle of red wine you serve to impress upon your date how rare it is to have dinner with such a beautiful person.

Note 2: I have served this with many different vegetables, but like grilled asparagus or broccoli best. For a starch I have used couscous, rice pilaf, risotto, and even mashed potatoes, it’s dealer’s choice.

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