Grilled Flat-Iron Steaks with Herb-Caper Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 39
- Cholesterol
- 131
- Sodium
- 600
- Total: 25 min
- Active: 20 min
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.