Recipes Ingredients Meat & Poultry Beef Recipes Summer Vegetables With Flatiron Steak 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Flatiron steak, sometimes referred to as a "top blade" steak, is flavorful and inexpensive. You may need to order it from your butcher. 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 ½ teaspoon coarse salt ¼ 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. Rate it Print