Flatiron Steak Smothered In Caramelized Onions

When I was at the offices of Certified Angus Beef in Wooster, OH, I broke down a side of beef with Dr. Phil Bass, the resident steak whisperer. We set certain pieces aside and cooked them, tasting them along the way.  The last steak of the day was a flatiron steak that I cooked in the rain on one of their many Weber grills.  Despite the weather, it was the best bite of the day! The full flavor of Flatiron steak is often described as slightly “livery”—which may help explain why it is so delicious when served smothered in caramelized onions.

Serves 4

Grilling Method: Direct/ Medium Heat

2          Flatiron Steaks, about 10 ounces each

1          teaspoon kosher salt

1          teaspoon whole black peppercorns, coarsely ground

Extra-virgin olive oil

            Caramelized Onions (recipe follows)

Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.

Place steaks directly over medium-high heat for about 4 minutes. Turn steak and continue cooking for about 3-4 more minutes for medium rare.  

Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving. 

Top the steaks with the caramelized onions and serve.

Caramelized Onions:

This can be done up to two days in advance and refrigerated in an airtight container until ready to make steak. 

Makes 1 cup

3          large yellow onions, sliced in rings 

2          tablespoons Extra-virgin olive oil

1          tablespoon unsalted butter (or salted and reduce salt a bit)

1          teaspoon Kosher salt

Slice the onions into thin rings.  Heat oil and butter in a large heavy-bottomed sauté pan set over medium heat. When butter is melted, add salt and onion rings.  Cook, covered for 20 minutes, stirring occasionally. Remove cover and cook for about 20 more minutes, stirring occasionally, or until the onions are all a deep golden color. 

Butcher tip Flatiron Steak:  In short, the Flatiron Steak is cut from the Chuck.  Its official name is “Shoulder Top Blade Steak.”  It is cut in a way that eliminates the connective tissue that normally runs through the center, each half resembles a flank steak in shape.  These pieces are then cut crosswise into individual steaks.

Recipe adapted from Steak & Cake: More Than 100 Recipes To Make Any Meal a Smash Hit by Elizabeth Karmel, ©2019 Workman Publishing