Yield: 12 servings.
12 IBP® USDA Choice Flat Iron Everyday Steaks™, 5-oz., frozen
Pan-roasted Cherry Tomatoes:
2 Tbsp. olive oil
1 lb. cherry tomatoes, fresh
1 Tbsp. garlic, fresh, thin-sliced
1 Tbsp. parsley, fresh, chopped
as needed, kosher salt
as needed, black pepper, coarse-ground
Garlic Grilled Texas Toast:
24 slices French bread, 1" diagonal
as needed, butter, clarified, warm
as needed, Parmesan cheese, grated
as needed, garlic and pepper seasoning, dried
as needed olive oil
as needed, Montreal steak seasoning, dried
3 oz. Parmesan cheese, shaved
12 parsley sprigs, fresh
Cover steaks tightly and slack in cooler between 32° and 36°F prior to use.
For pan-roasted cherry tomatoes: Heat oil; add tomatoes and saute over medium heat for 1 mintues. Add garlic and saute 1-1½ minutes. Add parsley. Season with salt and pepper. Keep warm.
For garlic-grilled Texas toast: Brush both sides of each slice of bread with butter; grill 20 seconds on each side or until golden and toasted. Season both sides lightly with garlic seasoning and cheese. Keep warm.
To assemble single serving: Brush 1 thawed steak lightly with oil. Season generously on both sides; char-grill over high heat for 4 to 6 minutes on each side, or until internal temperature reaches 145°F for 15 seconds.
Arrange steak on plate; top with 4 oz. tomatoes. Garnish with 1 Tbsp. cheese and 1 parsley sprig. Place 2 slices toast on plate.