Flat Iron Steak (Bistecca di Spalla)
Cook a perfectly tender and juicy Flat Iron Steak (Bistecca di Spalla) with this easy high-heat sear method—ideal for a weeknight steak dinner or upscale meal at home.
Ingredients
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1 flat iron steak (400–500g)
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1 tablespoon olive oil
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1 teaspoon sea salt
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½ teaspoon black pepper
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2 cloves garlic (smashed)
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1 tablespoon butter (for basting)
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1 teaspoon fresh rosemary or thyme (optional)
Instructions
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Prep the Steak: Let the steak sit at room temperature for 30 minutes before cooking.
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Season Simply: Rub with olive oil, then season both sides with salt and pepper.
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Sear the Steak: Heat a cast iron skillet over high heat until very hot. Sear the steak for 3–4 minutes on each side to develop a deep crust.
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Add Aromatics: Lower the heat slightly, add garlic, herbs, and butter, and baste for 1–2 minutes.
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Check Doneness: Aim for medium-rare (57°C / 135°F). If steak is thick, finish in a 200°C (400°F) oven for 3–5 minutes.
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Let it Rest: Remove from the skillet and rest for 5–7 minutes to retain juices.
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Slice & Serve: Slice thinly across the grain and serve with roasted vegetables or a peppercorn sauce.
Cooking Tips
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Flat iron steak is naturally tender—no marinade needed unless for added flavor.
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Excellent for grilling as well; just sear over high heat and flip once.
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Great in steak sandwiches or sliced over risotto or polenta.
Nutrition Facts (Per Serving)
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Calories: 400
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Protein: 42g
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Fat: 25g
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Carbohydrates: 0g
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Fiber: 0g
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Sodium: 440mg
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