Explore Butcherbox

Seared Flat Iron Steak with Asparagus Gratin

Jason McKinney

Jason McKinney

November 10, 2023
Seared Flat Iron Steak with Asparagus Gratin on a plate
Clock icon

1 hr

Total

Protein icon

Beef

Protein

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 6-ounce ButcherBox flat iron steaks

    defrosted, patted dry

  • salt and pepper

  • 3/4 cup coarse raw breadcrumbs

  • 1 tbsp olive oil

  • 1/2 bunch medium-thick asparagus

    trimmed

  • 1 tbsp unsalted butter

  • 2 tbsp canola oil

    or another high heat oil

  • 1/2 cup spring onion

    cut into thin rings

  • 2 cloves garlic

    finely chopped

  • 2 oil-packed anchovies

    drained, finely chopped

  • 1 cup heavy cream

  • 1 tsp fresh thyme leaves

  • lemon wedges

    for serving, optional

  • Flaky sea salt

    optional

Step By Step

Instructions

1
Preheat the oven to 350ºF. Season the steaks generously with salt and pepper. Cut the asparagus into 2-inch slices on a diagonal. Line a baking sheet with parchment.
2
Toss the bread crumbs with the olive oil on the baking sheet. Season with salt; toss again. Bake, tossing occasionally, until golden brown and toasted, about 10 minutes. Set aside to cool. Raise the oven temperature to 425ºF.
3
Melt the butter in a medium, oven-safe skillet over medium-low heat. Once melted, stir in the garlic and anchovy. Cook, stirring, until fragrant, about 2 minutes. Stir in the heavy cream and thyme; bring to a simmer. Add the asparagus and spring onions, season with salt and pepper, and gently toss with tongs to combine. Transfer the skillet to the oven and bake until the cream is bubbly, thickened and reduced slightly, and the top layer of the asparagus and spring onions are golden brown, 7 to 9 minutes. Set aside and let cool slightly. 
4
Meanwhile, heat a medium to large cast-iron skillet over high heat. Add the canola oil, swirl to coat the skillet, then gently lay the steaks down and sear, undisturbed, until the underside is deeply browned and caramelized and a crust has formed, about 4 minutes. Turn the steaks over and cook until the bottom side is about as browned and an instant-read thermometer stuck into the thickest parts reads 120ºF for medium-rare, about 2 minutes longer. Transfer the steaks to a cutting board, tent with foil and let rest for 10 minutes. 
5
When ready to serve, top the gratin with the breadcrumbs and divide among the serving plates, along with the lemon wedges, if using. Slice the steak against the grain and transfer to the plates. Season the steak with flaky salt and more black pepper, if desired.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

Build Your Box
Already a member? Log In