Grilled Flatiron Steaks with Little Italy Relish

One of our favorite and least known cuts is the Flatiron Steak.  This cut comes from the front shoulder which mostly consists of tougher meat and is usually slow cooked to make it tender.  The Flatiron is unique to the front shoulder in that it is surprisingly tender and makes a phenominal steak.  The flavor of these steaks is amazing and, in our opinion, has a more complex flavor than a rib-eye.  The only negative about the Flatiron is there is a very limited amount…only 4 per cow!





Now to the recipe:

Relish –

  • 1 cup finely diced roasted red bell peppers (to roast: cover with olive oil and grill until tender)
  • 1 cup finely diced ripe tomatoes
  • 1/2 cup pitted green olives, quartered lengthwise
  • 1/2 cup pitted black olives, quartered lengthwise
  • 1/2 cup finely diced celery, preferably from the tender inside stalks
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons roughly chopped fresh Italian parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minces garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes

To make the relish:  In a medium bowl, mix the relish ingredients.  Set aside at room temperature for 2 hours before serving to release juices and blend in flavors.

Gilling the Flatirons – P1050563-2

  • 2 Flatiron steaks
  • Extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.  Lighlty brush the steaks with oil and season.  Grill the steaks over Direct High heat to seal-in the moisture and cook until your desired doneness, turning only once.  If you overcook these thin steaks, they will be tougher, so we always err on the side of rare.  For medium-rare, 4-6 minutes can put you in the ball-park.  Remove from the grill and let rest 2 to 3 minutes.  Cut ACROSS the grain into 1/2 inch or thinner slices and serve warm with the relish generously spooned over the top.

If anticipating leftovers, we make sure and have a baguette on hand.  We slice the baguette and add the meat and relish between  slices, making wonderful little sandwiches! (That is, if you have any leftovers!)

This recipe is from Weber’s Real Grilling by Jamie Purviance.

ox · bow
/ 'äks,bō /
An abandoned channel in the course of a river, shaped like a U. We graze our cows on the ancient "oxbows" of the Bitterroot River, where these sub-irrigated fertile remnants of the Bitterroot provide lush feed for grass-finishing cattle.