Grilled Flat Iron Steak with Scallions and Romesco Sauce
by Sarah Scott
2 hours 20 minutes total time
40 minutes active time
When I’m eating low-carb, this is one of my favorite meals. You can make the romesco
ahead of time, which only makes it better, as well as pre-season the meat and clean the
scallions. It’s so satisfying that you’ll never miss the carbs.
2 pounds flat iron steak
Freshly ground black pepper
2 bunches scallions
2 Roma tomatoes
4 garlic cloves
¼ cup plus 2 tablespoons extra virgin olive oil
1 medium red bell pepper
1 ancho chile
½ cup Marcona almonds
1 tablespoon lemon juice
1 teaspoon sherry vinegar
Freshly ground black pepper
To Prep the Steak and Scallions
Season the steaks with salt and pepper and let sit for 1 hour at room temperature if you
will be serving them within a couple of hours. (Or season and place uncovered in the
refrigerator up to overnight, bringing to room temperature 1 hour before grilling.)
Trim the root ends of the scallions, washed them well, and then cut into 6-inch lengths.
Refrigerate the scallions until 1 hour before serving.
To Make the Romesco Sauce
Preheat the oven to 325°F.
Line a small baking sheet with parchment paper.
Core the tomatoes, slice lengthwise and gently squeeze out the seeds. Put them cut side
down on the baking sheet. Scatter the garlic cloves around the tomatoes then drizzle them with 1 tablespoon of the olive oil. Roast until the tomatoes are starting to shrivel and the garlic is golden brown and soft, 1 ¼ to 1 ½ hours. Remove from the oven and let cool.
Meanwhile, char the pepper with a torch, over a gas burner, on a hot grill, or under the
broiler. Turn often to blacken all sides evenly, 10 to 15 minutes. Put in a plastic bag or in
a bowl covered with plastic wrap. Peel once cool enough to handle. Cut open and remove
the ribs and seeds.
Put the ancho chile in a small saucepan with enough water to cover and bring to a boil
over medium-high heat. Turn down and simmer until softened, about 5 minutes. Turn the heat off and let the chile cool in the water.
Once the tomatoes are cool enough to handle, take off and discard the peels. (Reserve the
Dry off the chile and remove the stem and seeds.
Put the chile, roasted tomatoes and garlic, roasted red pepper, almonds, lemon juice,
vinegar, and 2 teaspoons of salt in a food processor or high-powered blender. Purée until
almost smooth, stopping to scrape down the sides occasionally. With the machine
running, drizzle in ¼ cup of the remaining olive oil until the mixture is smooth. Taste for
seasoning, adjusting with more lemon juice or salt as needed.
Preheat a grill or grill pan to medium-high heat.
Toss the scallions with the remaining 1 tablespoon of the olive oil, ¼ teaspoon of salt,
and a pinch of pepper.
Grill the flat irons to medium-rare, 5 to 7 minutes per side. Place on a cutting board or
platter and cover loosely with foil to rest for at least 10 minutes or up to 20 minutes.
Grill the scallions, turning them frequently to avoid burning, until tender and cooked
through, 6 to 8 minutes. Remove from the grill and place on the board with the meat.
Slice the steaks thinly, on a diagonal. Serve with the warm scallions and the romesco
sauce on the side.
Sarah Scott is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
Small baking sheet
Food processor or blender