Flat Iron Steaks With Roasted Red Pepper Butter

By á-3514

Ingredients

• 12 tablespoons unsalted butter (1 1/2sticks), 8 of the tablespoons well- chilled and cut into pieces
• 2 tablespoons minced shallot
• 2 large cloves garlic, minced
• 1/2 teaspoon finely chopped fresh thyme
• 2 roasted red bell peppers (or 1 small jar)
• 1 1/4 teaspoons smoked sweet Spanish paprika or regular sweet paprika
• 1 1/4 teaspoons kosher salt
• Freshly ground black pepper
• 4 chuck blade steaks (flat iron steaks), about 4 ounces each, cut 1/4-inch thick
• 2 tablespoons vegetable oil

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. First, roast the peppers: Preheat the broiler, and prick the peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the peppers from the broiler, place them in a paper bag, roll down the top of the bag and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily. Cut off the stems, remove the seeds, and slice.

2. Melt 4 tablespoons of the butter (not chilled) in a small skillet over medium-low heat. Add the shallot and garlic, and cook until softened but not browned, about 3 minutes, stirring occasionally. Stir in the thyme, remove from heat, and let cook 3 or 4 minutes.

3. Put the 8 tablespoons chilled butter, the roasted peppers, paprika and salt in the bowl of a food processor. Scrape the contents of the skillet with the shallot-garlic butter into the processor, and blend, pulsing at first, until smooth and well-incorporated, scraping down the sides of the bowl as needed. Pack the flavored butter in a ramekin and set aside.

4. Generously salt and pepper the steaks. Preheat a large, heavy skillet over medium-high heat until almost smoking. Add the oil, swirling to coat the skillet. Add the steaks and reduce heat to medium. Cook for 3 1/2-4 minutes per side for medium-rare. Transfer the steaks to warmed plates. Top with flavored butter and serve.