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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Braised Flat Iron Steak Recipe

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This recipe for Braised Flat Iron Steak is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. flat iron steak
Sea salt and freshly ground pepper to taste
Flour for dredging (about 1/4 cup)
1 tbl. each olive oil and butter
1/4 cup red or white wine
14.5 ounce can whole tomatoes
1/2 onion, finely minced
2 -3 cloves garlic, minced
Fresh parsley, chopped
Directions:
Directions:
Allow steak to come to room temperature about an hour ahead of cooking time; season with salt and pepper. When ready to cook, dredge steak in flour, shaking off excess, and allow pan to heat long enough for the butter to melt and the olive oil to become fragrant.. Brown both sides of steak, then remove to plate. Saute onion and garlic in remaining oil; add some of the parsley. Break up tomatoes with fingers, adding to pan along with the juice from the tomatoes. Add the wine and stir to combine. Place the steak back in the pan, covering with some of the liquid. Place a tight-fitting lid on pan (Le Creuset is best for this); allow to braise on low heat (don't let it boil) for 1 1/2 - 2 hours. Remove steak when done, slice thinly, and place on bed of the sauce on a platter; spoon some of the remaining sauce over the steak. Sprinkle with parsley. Serve with a nice glass of chianti and a side of risotto or pasta.
Personal Notes:
Personal Notes:
This came together during one of Dad and Judy's visits, based solely on what I had in my freezer and pantry at the time. It was late spring and still dark on the screened porch as we ate this meal by candlelight--memorable in its simplicity.

 

 

 

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