Seared Flat Iron Steak with Garlic-Chive Butter

Ingredients

• 2 Zucchinis
• 2 Garlic Cloves
• 6 Chives
• 2 Flat Iron Steaks
• 4 oz Grape Tomatoes
• 5 oz Buttermilk Biscuit Mix
• ¾ oz Grated Pecorino Cheese
• 1.2 oz Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Seared Flat Iron Steak with Garlic-Chive Butter: with buttermilk biscuits and pecorino zucchini 2 Flat Iron Steaks 4 oz. Grape Tomatoes 5 oz. Buttermilk Biscuit Mix ¾ oz. Grated Pecorino Cheese

2. 2

   Cook Within: Be careful when cooking garlic in butter! Remove from burner when garlic just becomes aromatic and turns light brown. Residual heat will “carry-over” garlic to golden brown perfection. Pecorino is made from sheep’s milk and is one of Italy’s oldest cheeses. It has a nutty and slightly pungent

3. 3

   Prepare the Ingredients: Trim zucchini ends and cut on an angle into ½” slices. Mince garlic. Mince chives. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and

4. 4

   Cook the Steaks: heat. Add 1 tsp. olive oil and steaks to hot pan. Cook 5-7 minutes on each side, or until browned and steaks reach a minimum internal temperature of 145 degrees. Transfer steaks to a plate and let rest 5 minutes. Wipe pan clean.

5. 5

   Toss zucchini and grape tomatoes on prepared: tsp. pepper. Spread into a single layer on one side of

6. 6

   Make the Garlic-Chive Butter: Return pan to medium-low heat and add garlic and ¾ the butter to hot pan and cook 1 minute, or until garlic is aromatic and turns light brown. Remove from burner and add chives, a pinch of salt, and remain- ing butter. Stir to combine. Adding more butter after removing pan from burner will cool down melted butter and stop cooking process.

7. 7

   Make the Biscuits: Measure out ½ cup water. Combine biscuit mix (reserve 1 Tbsp. to rub on your hands), half the water, and half the pecorino cheese in a medium mixing bowl. Add remaining water 1 Tbsp. at a time and mix together until a sticky dough forms. Rub reserved biscuit mix on hands, divide dough into four equal- ly-sized balls, and transfer to other side of prepared spray. Roast 15-18 minutes, or until vegetables are tender and biscuits are golden brown.

8. 8

   Serve steak and biscuits on a plate and spoon: melted garlic-chive butter over both. Arrange roasted zucchini and tomatoes on side. Sprinkle vegetables with remaining pecorino. 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 • Rub a little bit of dry biscuit mix on your hands to keep mixture from sticking to them. used twice. Half adds cheesy goodness to biscuits and remaining garnishes the recipe before you start–we promise it will be time