I’m the first to admit that steaks have not typically been my strong suit. It’s not that I don’t enjoy them or can’t cook them; I just don’t feel quite as confident preparing them as I do with most other things in the kitchen. And when we moved to Alaska, I nearly gave up making red meat altogether because it’s pretty darn expensive here, since Alaska is not exactly livestock country. Instead I opted for proteins that were more affordable to feed my family.
Acknowledging my lack of confidence with steak, I turned to our friend and neighbor, Chris True, who is a pro in the meat and grilling department. Chris makes one badass steak, so I asked him to share his secrets with me. He recommended flatiron steak—an extremely inexpensive cut of meat, but oh so tender, with lots of fine marbling throughout. It cooks quickly, and 1 steak sliced on the bias can serve several people. I was sold. Why had no one told me this before? Chris also shared with me his go-to marinade recipe for red meat and game, which he was so kind to jot down for the cookbook, since he’s more of a cooking on the fly kind of guy.
So I went to the local butcher shop and purchased my first-ever flatiron steak. I brought it home, tenderized it, and soaked it in Chris True’s steak marinade overnight. Then I broiled it for 4 minutes per side for medium-rare to medium, in the same pan as the asparagus and lemon. After a 10-minute rest, I sliced the steak and sprinkled it with blue cheese. It’s the best damn steak I’ve ever made, hands down. And it was so quick and easy; with just 8 minutes of broiling time and a 10-minute rest, dinner can be on the table in 20 minutes flat. All thanks to Chris. P.S. This recipe would be stellar with mashed red potatoes on the side to soak up all the yummy juices.
Ingredients
- 1¾ pounds flatiron steak
- 1 recipe Chris True’s Marinade
- 1 bunch asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly cracked black pepper
- 1 lemon, sliced in half
- 2 ounces blue cheese, crumbled
- Using a meat tenderizer, tenderize the steak on both sides. Place in a resealable plastic bag and cover with the marinade. Seal and refrigerate for at least 8 hours, or up to 24.
- Place the oven rack in the top position and preheat the broiler to high. Line a large rimmed baking sheet with foil. Place the asparagus on the baking sheet. Drizzle with the olive oil and toss the asparagus to coat. Season with the salt and pepper to taste. Position the asparagus in a single layer around the outside of the pan, leaving room for the steak in the center.
- Remove the steak from the marinade and shake off any excess marinade. Place the steak on the middle of the baking sheet. Place the lemon slices cut side down on the baking sheet in opposite corners.
- Broil the steak and asparagus for 4 minutes. Remove the pan from the oven and turn the steak. Broil for 4 minutes on the other side for medium-rare to medium. Allow the steak to rest for 10 minutes.
- Transfer the steak to a cutting board and slice it on the bias. Return the steak slices to the pan and sprinkle them with the blue cheese. Serve the steak promptly with the broiled asparagus, finishing with squeezes of the lemon halves and a drizzle of the pan juices over top of everything.
