Italian-Style Flat Iron Steak w/Broccoli
Italian-Style Flat Iron With Broccoli by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 (8-ounce) Certified Piedmontese flat iron steaks
- Kosher salt and freshly ground black pepper, as needed
- Olive oil, as needed
- 1 head broccolini, broccoli raab, or broccoli
- 3 cloves garlic, sliced
- ½ teaspoon diced Calabrian chilies*
- 1 tablespoon pine nuts
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
- 2 tablespoons shaved Parmesan cheese
*Calabrian chilies hail from the Calabria region of Italy, and add complex flavor and kick to recipes; they’re also very salty, so always add to taste.
Season each steak with olive oil, salt, and pepper and set aside. In a large sauté pan over medium high heat, sear the flat irons until golden brown on both sides and cooked to medium-rare (about 3 minutes per side). Set aside to rest.
To the same pan, add the broccoli and sauté until golden brown and crisp-tender. Add the garlic, pine nuts, and chilies and sauté for another 2 minutes. Add the lemon juice and parsley and top with Parmesan cheese; serve alongside steak.