Herb-Basted Flat Iron with Smashed Golden Potatoes

BY: Susie Heller & Jorge Velazquez

  • cooking-duration 1 hour 15 minutes
  • servings 6 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

The technique of sauteing steak with a bouquet of herbs is successful with many cuts of beef, but the flat iron lends itself perfectly, taking on the flavors of the herbs and butter. If you don’t own one, we suggest getting a big cast iron pan, which is the best for producing a flavorful crust on the beef. The pan can be used on the stove or over your grill.

Susie Heller’s career includes her work as a culinary television producer, award-winning cookbook author and consultant. Most recently she completed her 6th cookbook with Chef Thomas Keller. Residing in the Napa Valley, Susie’s favorite pastime is cooking Snake River Farms beef and pork with BFF Jorge Velazquez.

Chef Jorge Velazquez is known for his mastery of butchery and skills as a chef. Jorge cooks for locals and visiting guests as he creates custom dinners at wineries and private homes across the valley. Jorge has served as a restaurant consultant in butchery, developed recipes for cookbooks and assisted on culinary productions.

 

Photos: Deborah Jones

Ingredients

Herb Bouquet

  • Several long sprigs each of rosemary, thyme and oregano

Flat Iron

  • 1 Snake River Farms Wagyu Flat Iron Steak Buy Now

  • Grapeseed oil

  • Kosher salt

  • 5 tablespoons butter

  • 3 garlic cloves, smashed

Smashed Golden Potatoes

  • 18 small gold potatoes, 1 to 1 1/2 inches in diameter

  • Kosher salt

  • Grapeseed oil

  • Chives, minced

  • 1 lemon

Directions

1
Gather the herbs into a bouquet and tie the bottom with butchers’ twine.
2 minutes
1
Preheat the oven to 300˚F. Line a baking sheet with parchment and top with a cooling rack.
5 minutes
2
Dry the steak with paper towels, season both sides generously with salt, set on the rack and refrigerate for 45 minutes.
45 minutes
3
Heat a film of grapeseed oil in a large cast iron pan over medium high heat. Once hot, add the steak and brown the first side, about 4 minutes, adjusting the heat as necessary. Brown the second side for another 4 minutes. Flip again and move to one side of the pan.
10 minute
4
Reduce the heat to low and add the butter. Once melted, add the herb bouquet to butter. Tilt the pan to pool the butter and using a large spoon, begin to baste the top of the steak for about 2 minutes. Flip the steak, move the herb bundle to the top of meat and continue to baste for another 2 minutes.
8 minutes
5
Place the steak over the herb bundle and move the pan to the oven for 5 to 8 minutes or until the temperature reaches 125˚F. Remove from the oven, transfer the meat to the rack and let it rest for 10 minutes. The butter in the pan can be reserved to spoon over the sliced steak. Slice against the grain to serve with the Smashed Golden Potatoes and Grilled Tomatoes.
15 minutes
1
Put the potatoes in a large saucepan and cover with about 2 inches of cold salted water. Bring to a boil and cook until tender when pierced with a paring knife. Drain the potatoes and let them sit until cool enough to handle.
10 minutes
2
Place the potatoes between 2 pieces of plastic wrap and flatten them with a mallet or bottom of a small pan, still keeping the potato intact.
5 minutes
3
Preheat the oven to 300˚F. Line a baking sheet with parchment and top with a cooling rack.
5 minutes
4
The potatoes can be fried in batches. Heat about 1/4 inch of oil in a cast iron or non-stick skillet over medium high heat. Once the oil is hot, arrange the potatoes in a single layer and brown on both sides.
5 minutes
5
Remove the potatoes to the rack, season with salt and keep warm in the oven while you finish the steak.
5 minute
6
Before serving, sprinkle the potatoes with chives and use a microplane grater to grate lemon zest over the top.
2 minutes