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Summer Vegetables With Flatiron Steak

Flatiron steak, sometimes referred to as a "top blade" steak, is flavorful and inexpensive. You may need to order it from your butcher.

  • Servings: 4
Summer Vegetables With Flatiron Steak

Ingredients

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

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 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)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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