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Flat Iron Steaks with Herb Butter and Grilled Broccolini

Recipe From from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    11 to 15 min.

  • Prep Time

    15 min.

  • Chilling Time

    1 h


the Ingredients

20151023095406 Otgs Redmeat 26


  • ½ cup (115 grams) unsalted butter, softened
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon finely chopped fresh chives
  • 1 garlic clove, grated or minced
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon kosher salt
  • 4 flat iron steaks, each 170 to 225 grams and about 2.5 centimeters thick, excess fat and any gristle removed
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 455 grams broccolini, with stalks no wider than 12 milliliters
  • 1 teaspoon crushed red pepper flakes


  • In a small bowl combine the butter ingredients. Scoop the mixture out of the bowl onto a sheet of parchment or wax paper. Loosely shape the mixture into a log about 2.5 centimeters in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate for at least 1 hour, or until the butter is chilled.
  • Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. In a large bowl of water, submerge the broccolini for 20 to 30 minutes so that they absorb water. This will help them steam a little on the grill.
  • Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Pour off the water from the bowl of broccolini. Lightly drizzle some oil over the broccolini and season with salt and the red pepper flakes. Toss to coat evenly.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).
  • While the steaks are cooking, using tongs, lift the broccolini and allow any excess oil to drip back into the bowl. Grill the broccolini over direct high heat, with the lid closed, until lightly charred, 3 to 4 minutes, turning occasionally. Finish cooking over indirect heat for 2 to 3 minutes. Remove the steaks and broccolini from the grill.
  • Cut four slices of butter, each about 12 millimeters thick and place one in the center of each steak. Serve warm with the broccolini.

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