Flatiron Steaks with Little Italy Relish


by: Dina

The tenderness of a tenderloin with the taste of a sirloin? Yes please! Since being introduced in 2002, the flat iron cut has become one of the best-selling steaks in the world, both in grocery stores and restaurants.


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serves: 4

2 flatiron steaks (about 1 pound each and 1/2 inch thick)

Extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


1 cup finely diced roasted red bell peppers

1 cup finely diced ripe tomato

1/2 cup pitted green olives, quartered lengthwise

1/2 cup pitted black olives, quartered lengthwise

1/2 cup finely diced celery, preferably from the tender inside stalks

1/4 cup extra virgin olive oil

2 tablespoons roughly chopped fresh Italian parsley

1 tablespoon red wine vinegar

1 teaspoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

Nutrition Facts
Flatiron Steaks with Little Italy Relish

Servings Per Recipe: 4

Amount per Serving

Calories: 748

  • Total Fat: 61.4 g
  •     Saturated Fat: 20.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 161.2 mg
  • Sodium: 1604.8 mg
  • Total Carbs: 7 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 2.9 g
  • Protein: 40.2 g

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1.  To make the relish: In a medium bowl, mix the relish ingredients. Set aside at room temperature for 2 hours before serving to release juices and blend the flavors.

2.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks with oil and season with the salt and pepper. Grill over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from the grill and let rest for 2 to 3 minutes. Cut across the grain into 1/2-inch slices and serve warm with the relish spooned over the top.

Cooks' note:
A flatiron steak comes from the shoulder, a well-exercised area of the cow, so it tends to be a little tougher than a rib-eye or strip steak, but it also has deeper flavors. just before grilling, I remove the thin line of gristle running down the center of flatiron steaks. They take their name from the shape of the meat before it is cut into steaks, which resembles an old-fashioned iron.

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