Seared Flat Iron Steak with Garlic-Chive Butter with buttermilk biscuits and pecorino zucchini

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Zucchinis
  • 2 Garlic Cloves
  • 6 Chives
  • 2 Flat Iron Steaks
  • 4 oz. Grape Tomatoes
  • 5 oz. Buttermilk Biscuit Mix
  • 3/4 oz. Grated Pecorino Cheese
  • 1⅕ oz. Butter

Directions

  1. Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Trim zucchini ends and cut on an angle into ½" slices. Mince garlic. Mince chives. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  3. Toss zucchini and grape tomatoes on prepared baking sheet with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer on one side of baking sheet.

  4. Measure out ½ cup water. Combine biscuit mix (reserve 1 Tbsp. to rub on your hands), half the water, and half the pecorino cheese in a medium mixing bowl. Add remaining water 1 Tbsp. at a time and mix together until a sticky dough forms. Rub reserved biscuit mix on hands, divide dough into four equally-sized balls, and transfer to other side of prepared baking sheet. Spray each biscuit lightly with cooking spray. Roast 15-18 minutes, or until vegetables are tender and biscuits are golden brown.

  5. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook 5-7 minutes on each side, or until browned and steaks reach a minimum internal temperature of 145 degrees. Transfer steaks to a plate and let rest 5 minutes. Wipe pan clean.

  6. Return pan to medium-low heat and add garlic and ¾ the butter to hot pan and cook 1 minute, or until garlic is aromatic and turns light brown. Remove from burner and add chives, a pinch of salt, and remaining butter. Stir to combine. Adding more butter after removing pan from burner will cool down melted butter and stop cooking process.

  7. Serve steak and biscuits on a plate and spoon melted garlic-chive butter over both. Arrange roasted zucchini and tomatoes on side. Sprinkle vegetables with remaining pecorino.

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