Flat iron steak in butter with tomato sauce and noodles
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 751, total fat 45 G., saturated fats 19 G., proteins 54 G., carbohydrates 35 G., fiber 3 G., cholesterol 239 mg, sodium 919 mg, sugar 3 G.
Calories 751, total fat 45 G., saturated fats 19 G., proteins 54 G., carbohydrates 35 G., fiber 3 G., cholesterol 239 mg, sodium 919 mg, sugar 3 G.
Butter transforms many foods into masterpieces, and beef steak is no exception. Flat iron steak (cut from the shoulder of a beef steer) is basted with melted butter while grilled with thyme, then served with a sauce of charred cherry tomatoes, butter, and herbs. Serve with egg noodles with butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 flat iron steaks, 1 cm thick (700 g total)
- 2 tablespoons of vegetable oil
- 6 tablespoons of butter
- 2 sprigs of fresh thyme
- 170 g egg noodles
- 2 tbsp chopped fresh flat-leaf parsley
- 2 cups cherry tomatoes, halved
- 1 teaspoon balsamic vinegar
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Heat a large cast-iron skillet over medium heat. Add vegetable oil to the hot skillet. Season the steaks with salt and black pepper and cook 2 steaks at a time until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the remaining 2 steaks and cook until browned on one side, about 4 minutes.
- Flip the steaks and return the first two steaks to the pan, raw side down. Add 2 tablespoons of butter and thyme. Once the butter has melted, tilt the pan slightly to catch the liquid, then spoon the butter over the steaks and cook until medium-rare, about 4 more minutes. Transfer the steaks to a plate and let them rest. Do not wash the pan.
- Add the noodles to boiling water and cook according to package directions. Separately, pour off 1/4 cup of the water and drain the noodles in a colander. Return the noodles to the pot and toss with 2 tablespoons of butter and parsley.
- Add the tomatoes to the same skillet you used to sear the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and mash thoroughly with a slotted spoon or potato masher. Add the remaining 2 tablespoons butter and vinegar and stir until incorporated, adding up to 1/4 cup of the noodle water if the sauce looks dry. Sprinkle with 1/2 teaspoon of salt.
- Slice the steaks thinly across the grain and add any juices to the sauce. Divide the sliced steaks among 4 plates and top with a little sauce. Serve with noodles.
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