Name: Grilled Flat-Iron Steaks with Herb-Caper Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons grainy mustard; 2 tablespoons extra-virgin olive oil, plus more as needed; 2 tablespoons capers in brine, drained and chopped; 1 tablespoon red wine vinegar; 2 teaspoons packed light brown sugar; 1 teaspoon Worcestershire sauce; 1 small clove garlic, finely grated; 2 tablespoons chopped fresh parsley; 2 tablespoons finely chopped fresh chives; Kosher salt and freshly ground pepper; 4 flat-iron steaks (about 8 ounces each)

Directions

Preheat a grill to medium-high. Stir together the mustard, olive oil, capers, vinegar, 1 teaspoon brown sugar, the Worcestershire sauce and garlic in a large bowl. Stir in the parsley, chives and 2 tablespoons water and season with salt and pepper; set the caper sauce aside.
Lightly rub the steaks with olive oil. Mix together 2 teaspoons salt, 1 teaspoon pepper and the remaining 1 teaspoon brown sugar, then rub on both sides of the steaks. Oil the grill grates. Grill the steaks 3 to 5 minutes per side for medium-rare, depending on the thickness. Remove to a cutting board and let rest 5 to 10 minutes.
Slice the steaks against the grain and top with some of the caper sauce; serve the rest on the side.

Cook’s Note

Always slice your steak against the grain: Tough muscle fibers run in one direction, and slicing perpendicular to these fibers shortens them so the meat will be more tender.