Skillet Flat Iron Steak with Italian Salsa Verde
Ingredients
Steaks:
2 Thousand Hills flat iron steaks
1 teaspoon each salt and pepper
2 tablespoons grapeseed or avocado oil
1 tablespoon butter
Salsa Verde:
1 tablespoon capers, rinsed
3 anchovy filets
2 cloves garlic
¾ cup extra virgin olive oil
1 cup fresh Italian flat-leaf parsley, chopped
6 basil leaves, chopped
2 tablespoons minced fresh chives
¼ teaspoon salt
2 tablespoons fresh lemon juice
Preparation
Steaks:
Heat cast iron or other heavy pan over medium high heat. Season steak on both sides. Add oil to pan, and when shimmering, add steak. Cook 2-4 minutes on each side, depending on thickness, until an internal temperature of 145 is reached. Right before the steak is finished, add the butter to the pan, and baste the steak with the melted butter. Remove from heat and let sit for 5 minutes. Slice against the grain and serve with the Salsa Verde.
Salsa Verde:
In a food processor, add capers, anchovies, and garlic with 3 tablespoons of olive oil and process until smooth. Transfer to a medium bowl. Add all the herbs and enough of the remaining olive oil until it becomes a thin, chunky paste. Season with salt. Add lemon juice right before serving.
