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Petite Flat Iron Steak

Petite Flat Iron Steak

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.