Flat Iron

Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.

Other cuts that you can use for this recipe:

For best results use Certified Angus Beef^® brand

Grilled Rosemary Flank Steak with White Bean Salad

Serves 6

Cuisine: American

Category: Steaks

Refreshing and nutrient dense quick steak dinner idea! Marinate steak longer for more intense flavor (overnight if desired). For enjoyable bites of steak and maximum tenderness, be sure to rest flank steak before slicing, make one slice WITH THE GRAIN in half down the middle. Then slice the two pieces AGAINST THE GRAIN in thin ribbons.

Prep Time

20 mins

Other Time

5 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 35 mins

Ingredients:

2 pounds Certified Angus Beef^® flank steak
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon chopped fresh rosemary
2 teaspoons Kosher salt
1 1/2 teaspoons fresh ground pepper, divided
2 tablespoons fresh squeezed lemon juice
1/2 cup rough chopped flat leaf Italian parsley
1 small shallot, thinly sliced
2 tablespoons coarse chopped capers
2 (15.5 oz.) cans cannellini beans, drained and rinsed
2 tomatoes, deseeded and diced

Instructions:

With a pastry brush or by hand, coat flank steak evenly with 2-teaspoons olive oil. Season evenly on both sides with rosemary, salt and 1-teaspoon pepper. Plastic wrap and refrigerate 1 hour.
Preheat grill or broiler.
In a large mixing bowl combine lemon juice with remaining 2-tablespoons olive oil, 1/2- teaspoon pepper, parsley, shallot and capers. Stir in cannellini beans and diced tomato; set aside.
Grill or broil steak 5 to 8 minutes per side over medium high heat or until steak reaches 130°F internal temperature for medium doneness. Allow to rest for 5 minutes, slice steak thinly across the grain. Serve over bean salad.