Flat iron steak with caper and tarragon brown butter

Name: Flat iron steak with caper and tarragon brown butter
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 flat iron steaks; 1/3 cup unsalted butter; 1 tbsp shallot, minced; 3 tbsp capers, drained and washed; Juice of 1 lemon (plus finely grated rind); 1/4 cup fresh tarragon, chopped

Robert Gonzal @robert

Vancouver BC

My local supermarket gifted me with a special treat this afternoon: flat iron steak. It's one of the very few times I've seen them offer this particular cut, so of course I didn't hesitate to scoop up a package to make for dinner. If you've never had flat iron steak before, do yourself a favour and find a restaurant that offers it. It's super-tender, super-flavourful...just absolutely fantastic. Because it's so great already, I chose a pretty simple preparation. Just a quick sear in a hot pan, followed by a jazzed-up brown butter sauce made in the same pan. Some premade, locally made pasta (lemon and ricotta filled mezzaluna from Duso's) completed the dish. Delicious.

Robert Gonzal @robert

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Ingredients

15 minutes

4 servings

2flat iron steaks
1/3 cupunsalted butter
1 tbspshallot, minced
3 tbspcapers, drained and washed
Juice of 1 lemon (plus finely grated rind)
1/4 cupfresh tarragon, chopped

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Steps

15 minutes

1

Season the steaks with salt and freshly cracked black pepper and rub them down lightly with a splash of veg oil. Sear them for 4 to 5 minutes per side in a large pan on medium-high heat. Remove the steaks to a plate to rest.
2

Turn the pan down to medium. Add the butter and let cook for about 2 or 3 minutes. The butter should stop foaming after the first minute, then slowly turn deep brown with a nutty aroma. Add the shallot and capers and let cook 1 minute. Pour in the lemon juice and cook 1 final minute.
3

Remove the pan of sauce from the heat, and stir in the tarragon. Add a pinch of salt and a few grinds of black pepper. Taste, then add extra seasoning as required.
4

Cut the steaks thinly, across the grain. Fan the steak out onto a plate and drizzle generously with the sauce. Garnish with a sprinkle of the lemon rind. Serve any extra sauce on the side.