Flat Iron
Bistro Steak

Ingredients

• 10 oz to 1 lb prime flat iron steak, jaccarded and center cut
• Kosher salt, for seasoning
• Black pepper
• Maldon salt, to finish
• 2 oz summer salsa verde (recipe below)

For the salsa verde

• 1 preserved lemon
• 2 garlic cloves
• 1 shallot
• 1 to 2 Fresno chiles
• 1/2 cup cilantro
• 1 cup parsley
• 1 tablespoon fish sauce
• 3 oregano sprigs
• 1 tablespoon grapeseed oil
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lime juice
• 1 teaspoon red wine vinegar

Method

1. Pat the steak dry. Salt and pepper it, then rest 20 to 30 minutes.
2. Preheat the grill. Clean and oil the grates and use the hottest part. Cook 3 to 4 minutes a side, checking with a thermometer: 130 to 135°F for medium-rare, 135 to 140°F for medium.
3. Rest the steak 5 to 7 minutes and save the juices. Slice against the grain.
4. Make the salsa verde: add the grapeseed oil, preserved lemon, garlic, shallot, and Fresnos to a food processor and pulse until finely chopped.
5. Add the cilantro, parsley, and fish sauce, and pulse twice. Stir in the oregano and a little olive oil. Chill until ready to use.
6. Just before serving, stir the vinegar and lime into the salsa. Finish the steak with its resting juices, a pinch of Maldon, and the salsa verde.