Argentine Flat Iron Steak

Ingredients

• 2 Garlic Cloves
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Red Onion
• 2 Flat Iron Steaks
• 1 oz Butter
• 1 tsp. Dried Oregano
• 2 Tbsp. Red Wine Vinegar
• 1 ½ oz Mayonnaise
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: When using oven-safe pans to roast meats and vegetables, always wrap handle of the pan with a kitchen towel or cover with an oven mitt. It’s very easy, even for professional cooks, to forget this handle is very hot and grab it with a bare hand. Flat iron steak is perfect for slicing before serving. Find the parallel lines of muscle fiber running down the meat (called the grain), and slice perpendicular to them, cutting against the grain. This makes sliced steak easier to chew, since muscle fibers are already broken up for you. Different versions of salsa criolla are served throughout South America, and can include pickled beets, avocado, or spicy chiles.

2. 2

   Mince garlic. Peel potatoes and cut into 1” dice.: Stem, seed, and cut red and yellow bell peppers into ¼” dice. Peel and halve red onion. Cut halves into ¼” dice. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

3. 3

   Cook the Steaks: Place pan from previous step over medium-high heat. Add 1 tsp. olive oil to hot pan. Add steaks and sear on one side 3-4 minutes, or until a dark brown crust forms. Flip steaks and place pan in oven 5-7 minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove from oven and let rest at least 5 minutes.

4. 4

   Roast the Potatoes: Place a large oven-safe pan over medium-high heat and melt butter. Add potatoes to hot pan and cook, while stirring, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.

5. 5

   Make the Aioli: While steaks cook, combine mayonnaise, remaining

6. 6

   Make the Salsa Criolla: While potatoes cook, place a medium oven-safe pan over medium heat. Add 2 Tbsp. olive oil, half the garlic, oregano, yellow and red peppers, onions, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir and cook 1 minute. Cover and cook 3-5 minutes, or until vegetables are tender but slightly firm. Add vinegar (to taste) and cook an additional 2 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove salsa criolla to a plate and wipe pan clean.

7. 7

   Plate the Dish: Place potatoes and salsa criolla on a plate. Slice and serve on top of salsa. Serve with garlic aioli on recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts Half is used in salsa criolla and remaining is used in garlic aioli. • Vinegar is traditional in Argentine salsa criolla. Add half the provided amount, taste, and add more if desired. • Don’t have a large oven-safe pan? Transfer potatoes to a the recipe before you start–we promise it will be time