Seared Flat Iron With Rice & Vegetables
by Kevin Ryan, Chef, The Bay House, Lincoln City, Oregon
- 2 Certified Piedmontese flat iron steaks
- ½ cup sesame oil
- 1 ounce ginger
- 3 cloves roasted garlic
In a dish, combine the sesame oil, ginger, and garlic. Add flat iron steaks and marinate in the refrigerator for 8 to 24 hours.
When ready to cook, heat a medium pan over high heat. Sear steaks in the pan 4 minutes per side for a medium-rare steak, or until desired doneness. Serve with rice and vegetables (recipes follow).
- ½ medium onion, diced
- 1 red bell pepper, diced
- 2 cups vegetable stock
- 1½ teaspoons butter
- 1 cup rice
- Salt, to taste
- Pepper, to taste
In a medium pot, sauté the onion and bell pepper for about 3 minutes or until softened. Add the butter and let it melt, then lightly toast the rice. Once toasted, add the vegetable stock and bring to a boil.
Once boiling, cover with foil, reduce heat, and set aside for 20 minutes. Shortly before serving, uncover and fluff the rice with a fork.
- 1 carrot, julienned
- 2 ribs celery, cut into 1/8-inch slices
- 1/3 yellow zucchini, julienned
- 1/3 green zucchini, julienned
- 2 teaspoons soy sauce
- Black pepper, to taste
- Smoked paprika, to taste
Heat a cast iron skillet over high heat until smoking. Sauté the carrot, then add the celery, then the zucchini. Once vegetables are softened, add the soy sauce, pepper, and smoked paprika to taste.
Set aside until ready to serve.