We have many options available when selecting cuts of meat from our meat purveyors, but we keep coming back to the Flat Iron steak. The Flat Iron comes from the shoulder and has a good amount of marbling, which gives it a great flavor. Not only is the price right, it’s also a great tasting piece of beef. If you plan on cooking this piece of meat any further than medium, you may want to switch to a Ribeye.
Grilled Flat Iron Steak, Eggplant Purée, Anchovy Butter
For the steaks:
2 shallots, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh flat-leaf parsley
6 Flat Iron steaks (6 ounces each and 1-inch thick)
For the anchovy butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
4 anchovy filets
1 tablespoon diced shallots
For the eggplant:
2 large eggplants, halved lengthwise
½ cup extra-virgin olive oil
Salt and pepper to taste
1 tablespoon unsalted butter
1 cup cress (water, pepper or ancho, or a mixture)
1 tablespoon extra-virgin olive oil
To prepare the steaks:
In a large baking dish combine the shallots, olive oil, thyme, rosemary, and parsley. Add the steaks, cover, and refrigerate for 4 hours or up to overnight.
To prepare the anchovy butter:
In a food processor, purée the butter with the anchovy and shallots. Place the butter in a small dish and refrigerate. (The anchovy butter can be made up to 1 week ahead.)
To prepare the eggplant:
Preheat the oven to 400°F. Using a knife, slice ½-inch deep crosses into the flesh side of the eggplant. Drizzle ¼ cup of the olive oil over them and season generously with salt and pepper. Place the eggplant flesh side down on a baking sheet and bake until the flesh has fully cooked, about 35 to 45 minutes. When the eggplant is cool, scoop out the flesh into the bowl of a food processor and discard the skin. Purée the eggplant with the remaining ¼ cup olive oil and add water to thin the consistency to a thick purée. Season with salt and pepper to taste and set aside.
To finish: Preheat the grill to high. Remove the steaks from the marinade and scrap off any excess. Season the steaks with salt and pepper and grill them to the desired temperature (for rare, about 5 to 7 minutes; for medium rare, about 7 to 10 minutes).
In a saucepan heat the eggplant purée with 1 tablespoon of butter over medium heat until the butter is incorporated and the purée is hot. Spoon a large spoonful of the purée on each of six plates and spread it with a spoon. Place one steak over the eggplant purée and crumble the anchovy butter over each steak. Toss the cress with the olive oil, season with salt and pepper to taste, and divide it among the steaks.
(from the girl & the fig cookbook)