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Grilled flatiron with quick romesco recipe at

Grilled Flatiron Steak with Quick Romesco Sauce

This is a flatiron steak, and it’s becoming more popular all the time.

Not too long ago, meat researchers learned that this steak is the second most tender muscle after the tenderloin, if you can believe that. But, this steak has more flavor than tenderloin, if you can believe that.

Flatiron is cut from the shoulder blade region. It’s actually the same muscle as blade steak, only it is cut differently, thereby giving it a whole new name.

Grilled flatiron with quick romesco recipe at

Here’s what it looks like after seasoning with salt and pepper and grilling for 4 minutes per side. If you’re new to grassfed steaks, here are my primers for how to season and how to grill them.

Flatiron steaks are about 3/4 inch thick overall, so they cook fast. But they’re a nice size of boneless steak to slice up for a crowd.

This sauce is a serious crowd pleaser, so I recommend you make a double batch. When I served it to my family, we ate it on the steak as well as with the oven fries and grilled bread.

Grilled flatiron with quick romesco recipe at

Romesco sauce is just one of those simple, easy-to-make accompaniments, like chermoula, pesto and yogurt sauce {any of which would also be terrific on this steak}. Once you make it, you’ll wonder what you ever did without it.

This recipe my quick food processor version adapted from The New York Times using jarred roasted red peppers, fire-roasted tomatoes and smoked paprika (pimenton).

Made in advance, its flavors only improve.

So get a batch {or two} mixed up, shop for your flatiron steak from your best grassfed beef source and get ready for a meal to remember.

I hope you’re soaking up the sweet (cooling) days of summer.


and become a forager

What’s your favorite late-summer meal? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Grilled Flatiron Steak with Romesco Sauce

Romesco sauce is a divine accompaniment to a grilled steak as well as all the grilled vegetables and bread you can stuff into a single meal. It depends on two ingredients: smoked paprika (pimenton) and sherry vinegar. This version relies on jarred roasted red peppers and canned fire-roasted tomatoes to make quick work of this sauce, best prepared in advance of grilling the steaks. This recipe is adapted from The New York Times.

Course Main Course
Cuisine Spanish
Keyword grilled steak, romesco sauce
Prep Time 10 minutes
Cook Time 6 minutes
Servings 6 people
Author Lynne Curry


  • 1 flatiron steak
  • kosher salt
  • black pepper
  • 2 cloves garlic
  • 1/2 cup toasted almonds
  • 1 slice country-style bread, toasted
  • 1 whole roasted red pepper
  • 1 fire-roasted tomatoes
  • 1/2 cup lightly packed Italian parsley, stemmed
  • 1 teaspoon smoked paprika (pimenton)
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons sherry vinegar
  • 1/2 cup best-quality extra-virgin olive oil


  1. Finely chop the garlic and almonds in a food processor. Scape down the sides, add the bread and puree to a coarse paste.

  2. Add the pepper, tomatoes, parsley, paprika, chili flakes and salt and puree until very smooth.

  3. With the machine running, add the vinegar and olive oil. Taste for seasoning. Transfer to a bowl and let stand for 1 hour for the best flavor.

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