Autonomy Farms Flat Iron Steak Recipe

Trim and marinate

Pat the flat iron steak dry with paper towels. In a shallow dish or zipper bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp minced garlic, 1 tsp fresh thyme leaves, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the steak and turn to coat. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Bring to temperature

Remove the steak from the marinade and let rest at room temperature for 20 minutes before cooking if refrigerated. Reserve marinade juices for basting if desired, discarding any marinade that contacted raw meat if not cooked.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add a thin film (about 1 tsp) of oil to the pan. Place the steak in the hot pan and sear without moving for 2½–3 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook 3½–4 minutes per side. During the last minute of cooking, add 1 tbs unsalted butter and tilt the pan, spooning butter over the steak to baste.

Rest and slice

Transfer the steak to a cutting board and let rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1⁄4-inch slices. Reserve any resting juices to drizzle over the sliced steak (use up to 2 tbs).

Prepare vegetables

While the steak rests (or during the last 5 minutes of cooking), trim broccolini ends and rinse. Trim scallion roots and any dry tops, leaving both white and green parts intact.

Char scallions

Heat a second large skillet or the grill over medium-high heat and add 1 tbs olive oil. Add the scallions in a single layer and cook, turning occasionally, until charred and softened, about 4–6 minutes. Sprinkle with a pinch of salt and set aside.

Cook broccolini

In the same pan (add remaining 1 tbs olive oil if needed) add the broccolini and season with 1 tsp salt and 1/2 tsp black pepper. Sauté over medium-high heat until bright green and tender-crisp, about 5–7 minutes, turning so it chars lightly in spots. For extra flavor, add the reserved steak resting juices or 1 tbs butter during the last minute and toss to coat.

Lemon finish

Cut the lemon in half. Squeeze one half over the broccolini and scallions to brighten flavors; reserve the other half for serving. If you prefer a quick pan sauce, add the reserved 2 tbs steak juices to the skillet with 1 tbs butter and 1/4 tsp red pepper flakes, warm for 30 seconds while stirring, then spoon over sliced steak.

Plate and serve

Arrange the broccolini and charred scallions on a platter or plates. Fan the sliced flat iron steak over the vegetables, drizzle with any pan sauce or resting juices, and finish with a squeeze of the remaining lemon half to taste. Serve immediately.