This dish is hands down the most summery meal I’ve made all season! The flavors of the steak and the sherry vinegar glaze are outstanding, and I will say that I decorated this dish after eating a few bites of the steak, and was in such awe of my creation that my artistic abilities certainly overtook me
Below is the recipe! It’s so delicious and easy to make that you might as well take a trip to the store after work and make it tonight!
Flat Iron Steak with Yellow Squash and Tomatoes
Time: 20 Minutes
Salt and freshly ground pepper
1.5 lbs flat iron steak, cut into 4 (6 oz) steaks
3 tbsp olive oil, divided
2 medium yellow squash, halved
2 medium tomatoes, roughly chopped
4 cloves garlic, minced
1/3 cup sherry (or balsamic) vinegar
2 tsp light brown sugar
Pat steaks dry and season with salt and pepper. Set aside.
Heat a large skillet or dutch oven on medium-high with 2 tbsp olive oil. Add squash and sauté for about 3 minutes. Add tomatoes and garlic and sauté for another 2 minutes, or until squash is tender. Set aside.
In the same pan, heat 1 tbsp olive oil over medium-high heat. Add steak pieces when oil shimmers and cook until browned, about 2-3 minutes per side for medium-rare. Set aside and cover with foil for about 10 minutes to let steak rest before slicing.
In the same pan, add vinegar, sugar, 1/2 tsp salt, and 1/2 tsp black pepper and cook over medium heat until reduced by half, about 5 minutes.
Slice steak when well rested. Serve drizzled with sherry/balsamic glaze and with squash and tomato sauté on the side.