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Flat-Iron Steak with Artichoke Sauté
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Brief Description
A flat-iron steak, also known as a blade steak, is just the right size for two people. Here it's lightly seasoned with herbs, grilled and served on a bed of sautéed vegetables.
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Main Ingredient
flat-iron steak
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Category: Beef
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 22 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Tip: Herbes de Provence is a combination of dried herbs that usually contains basil, thyme, fennel seeds, savory, lavender, marjoram, rosemary, and sage. It can be found in the spice aisle of the grocery story. If you can't find it, substitute 1 teaspoon dried basil, marjoram, rosemary, sage, and/or thyme. 400 cals, 22 g total fat (6 g saturated fat), 27.5 g protein, 27 g carbohydrates, 75 mg cholesterol, 595 mg sodium, 15 g fiber
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Posted By: ecarr
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Posted On: Jun 06, 2012
Number of Servings:
Ingredients:
- 1 - (8-0z) boneless beef flat-iron steak
- 1 teaspoons - olive oil
- 1 tablespoons - olive oil
- 1 teaspoons - herbes de Provence See Notes
- 1/8 teaspoons - salt
- 1/8 teaspoons - pepper
- 1 cans - (14-oz) quartered artichoke hearts drained
- 1 cups - halved cherry or grape tomatoes
- 1 - small zucchini sliced
- 1/4 cups - slivered sweet onion
- 1 cloves - garlic, medium minced
- 1/4 cups - chopped fresh parsley
- 1 tablespoons - balsamic vinegar
Directions:
1. Heat grill. Brush steak with 1 teaspoon of the oil; sprinkle with herbes de Provence, salt and pepper. Grill, covered, over medium heat or coals 9-12 minutes for medium-rare, turning once. Remove steak; cover loosely with foil. Let stand 3 minutes.
2. Meanwhile, heat remaining 1 tablespoon of oil in large nonstick skillet over medium heat until hot. Cook artichokes, tomatoes, zucchini, onion, and garlic 8-10 minutes or until tender, stirring frequently. Stir in parsley and vinegar.
3. Cut steak in half or thinly slice; serve over vegetables.
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