Garlic Lemon Flat Iron Steak with Citrus Mash
he following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Valentine’s Day is nice, but February is all about citrus season for me!
In the spirit of all things citrus, I am squeezing fresh, juicy lemons from Heinen’s Produce Department over Heinen’s Care Certified flat iron steak for a spring-flavored meal in the thick of winter.
Flat iron steak usually gets picked seconded to flank steak and honestly, I have no clue why. When prepared correctly, flat iron steak can be full of flavor with the tenderness of a filet. I said it, this is better than filet mignon, at least in my opinion, and I’ve tried a lot of steak.
I can’t gush over Heinen’s Care Certified beef more so than I already do, but I’ll try. It has the Where Food Comes From stamp of approval, which is a big deal. They are the number one food verification organization and their auditors visit and observe affiliated farms to ensure that the animals are raised responsibly and with great care. Like I said, I’ve had a lot of steak, but I can truly taste the difference in Heinen’s meat products. Each steak is a work of art with beautiful marbling. I always have a blast selecting a cut to take home.
Delicious beef deserves A1 sides. To keep with the citrus theme, I made citrus mashed potatoes and a lemon Dijon vinaigrette. Steak and potatoes is usually a hearty dish, but citrus really lightens things up.
When life gives you lemons, make this for dinner.
Garlic Lemon Flat Iron Steak with Citrus Mash
Servings: 4
Ingredients
For the Steak
- 1 1/2 lbs. Heinen’s Care Certified flat iron steak
- 1/4 cup olive oil
- 4 Tbsp. parsley, freshly chopped
- 4 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. shallot, minced
- 4 garlic cloves, minced
- 2 tsp. Heinen's Montreal steak seasoning
- 1/4 tsp. chili flakes
- Salt and pepper, to taste
For the Citrus Mashed Potatoes
- 3 Yukon gold or baking potatoes, cubed
- 4 oz. cream cheese
- 1/2 cup heavy cream or milk
- 5 Tbsp. butter
- Zest of one lemon
- 2 Tbsp. parsley , freshly chopped
- 2 tsp. salt
- 1 tsp. pepper
For the Lemon Dijon Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. parsley
- 1/2 tsp. oregano
- Salt and pepper, to taste
Instructions
- Combine all of the ingredients for the garlic lemon steak marinade into a large food-safe bag or bowl. Add the steaks and coat evenly with the marinade. Allow the steaks to rest in the refrigerator for at least 2 hours, or up to 8 hours, before cooking.
- Make the Lemon Dijon Vinaigrette by combining the lemon juice and Dijon in a small bowl. Slowly whisk in the oil until the vinaigrette is emulsified. Add the seasonings and herbs. Store in an airtight container in the fridge for up to one week.
- After the steaks marinate, remove them from the fridge and allow them to come to room temperature before cooking.
- While the steaks come to temperature, bring a large pot of water to a boil and add the cubed potatoes. Leave the skin on, if desired.
- After 15 minutes, or when the potatoes are fork-tender, drain them. Transfer the potatoes back into the pot or to a large bowl and add the butter, milk and cream cheese. Mash until your desired texture is achieved. Add more cream or milk for a creamier texture. Add the parsley, lemon zest, salt and pepper.
- Remove the steaks from the marinade and pat them dry with paper towels. Less moisture on the outside of the meat will create a better crust. Heat a skillet over medium-high heat.
- Add 1 Tbsp. of olive oil to the pan and add the steaks. Cook for 4 minutes per side for medium-rare, which is my preference. Cook for 5 minutes per side for medium and 6 minutes for medium-well.
- Remove the steak from the skillet and tent with foil for 10 minutes. It is crucial to allow the steak to rest before slicing.
- When slicing flat iron steak, cut against the grain of the meat. Look at the steak before cooking it and you will be able to see which way the grains of meat are running. Slice very thin and prepare yourself for a citrusy bite that melts in your mouth.
- To serve, place 3/4 cup of the citrus mash in the center of a plate. Place 7-8 slices of the steak on the potatoes and drizzle with the vinaigrette. Enjoy!
