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Grilled Flat Iron With Coriander-Rubbed Carrots & Chili-Gorgonzola Butter

Grilled Flat Iron With Coriander-Rubbed Carrots & Chili-Gorgonzola Butter

Serves 4

This Indian and North African spice profile adds a unique twist to roasted vegetables, and pairs especially well with seared steak for an easy weeknight meal.

  • 4 Certified Piedmontese flat iron steaks
  • Olive oil for searing
  • Salt and pepper to taste

Coriander Spice Rub

  • 2 tablespoons coriander seed, toasted
  • 1 teaspoon fennel seed, toasted
  • 1 teaspoon celery seed, toasted
  • 1 tablespoon porcini mushroom powder
  • 2 tablespoons cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon onion powder
  • 3 tablespoons garlic powder
  • 1 teaspoon black pepper
  • 1 pinch crushed red pepper
  • 1 teaspoon ginger
  • 4 tablespoons salt
  • 3 tablespoons brown sugar
  • 1 teaspoon garam masala

Toast coriander, fennel seed, and celery seed, then transfer to a spice grinder and grind. Combine all ingredients and mix well.

    Roasted Carrots

    • 2 pounds tri-color baby carrots
    • ½ cup Coriander Vegetable Rub
    • ¼ cup olive oil

    Preheat the oven to 450°F. Toss carrots and spice rub with olive oil. Transfer the carrots to a sheet pan and arrange in a single layer. Roast in the oven for 20 to 25 minutes, until the carrots develop good color on the outside and are tender. Reduce heat to 400°F oven for steaks.

      Calabrian Chili-Gorgonzola Butter

      • ½ pound unsalted butter (room temperature)
      • 1 cup Gorgonzola cheese (room temperature)
      • 10 whole Calabrian chilis, drained (depending on taste)*
      • ½ cup parsley, roughly chopped
      • 1 tablespoon black pepper
      • Kosher salt, to taste

      *Calabrian chiles hail from the Calabria region of Italy, and add complex flavor and kick to recipes; they’re also very salty, so always add to taste.

      In the bowl of a food processor, combine the butter and Gorgonzola and pulse until smooth. Add the chilis and blend until smooth. Add the parsley and pulse. Season to taste; note that Calabrian chilies are very salty, so taste before seasoning.

      For the steak: Heat a splash of olive oil in a cast iron pan over medium-high heat. Season the flat iron with salt and pepper and sear until each side has a good char. Transfer to a 400°F oven to finish cooking to desired internal temperature.

      Serve each steak with the roasted carrots and a generous dollop of the compound butter.