Grilled Flat-Iron Steak with Chimichurri and Butternut Squash and Rutabaga Hash
When you can’t use a backyard grill, cook steaks on the stovetop using our grill pan and press, as in this recipe by Chef Bryan Voltaggio. Round out the meal with chimichurri (an Argentinean condiment) plus butternut squash and rutabaga hash.
For the chimichurri:
- 1/2 cup olive oil
- 1 garlic clove, peeled and sliced
- 1/2 red onion, chopped
- 1 tsp. kosher salt
- 1/2 tsp. coarsely ground pepper
- Juice of 1/2 lemon
- 1 Tbs. red wine vinegar
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 Tbs. fresh oregano leaves
For the butternut squash and rutabaga hash:
- 8 oz. applewood smoked bacon, cut into lardons, each 1/4 inch wide and 1 inch long
- 1 1/2 cups peeled and diced rutabaga (1/2-inch dice)
- 1 1/2 cups peeled and diced Yukon Gold potatoes (1/2-inch dice)
- 1 1/2 cups peeled and diced butternut squash (1/2-inch dice)
- 1 yellow onion, cut into 1/2-inch dice
- 2 Tbs. unsalted butter
- 6 fresh sage leaves, chopped
- Fine sea salt and freshly ground pepper, to taste
For the grilled flat-iron steaks:
- 4 flat-iron steaks, each about 8 oz.
- 1 Tbs. vegetable oil
- 2 Tbs. steakhouse rub
- 2 Tbs. minced shallot
- 2 Tbs. unsalted butter
- Zest of 1 lemon
- 2 garlic cloves, minced
- 2 tsp. chopped fresh flat-leaf parsley
To make the chimichurri, in a blender, combine the olive oil, garlic, onion, salt, pepper, lemon juice, vinegar, parsley and oregano and puree until smooth. Use the sauce immediately, or transfer to an airtight container and refrigerate for up to 1 day.
To make the hash, in a large, heavy fry pan over medium heat, cook the bacon, stirring frequently, until well browned and crisp, 7 to 10 minutes. Using a slotted spoon, transfer the bacon to a small plate, leaving as much fat in the pan as possible.
Return the pan to medium heat and add the rutabaga, stirring to coat well with the bacon fat, and cook until just beginning to brown, about 5 minutes. Add the potatoes and butternut squash and cook, stirring occasionally, until the vegetables begin to soften and lightly color, 6 to 8 minutes.
Add the onion and butter and cook, stirring occasionally, until all the vegetables are caramelized and tender, about 10 minutes. Fold in the sage and reserved bacon, and season with salt and pepper. Transfer the hash to a serving bowl and cover loosely with aluminum foil.
To cook the steaks, brush them on both sides with the oil and season with the steakhouse rub.
In a small saucepan over medium heat, combine the shallot and butter and heat until the butter melts and is foamy. Add the lemon zest and garlic, bring to a simmer and quickly stir in the parsley. Remove from the heat and cover loosely with foil.
Set the grill press inside a grill pan and preheat over medium-high heat.
Carefully remove the press with a kitchen towel (the handle will be hot). Arrange the steaks in the pan, spacing them evenly apart, and place the press on top. Sear for 3 minutes, then remove the press. Using tongs, turn the steaks over and rotate them 90 degrees. Replace the press and cook until an instant-read thermometer inserted into the center of the steaks registers 125°F for rare, 3 to 4 minutes more.
Transfer the steaks to a cutting board and baste with the butter mixture. Cover loosely with foil and let rest for about 10 minutes before slicing or serving. Serve the steaks with the butternut squash and rutabaga hash and the chimichurri alongside. Serves 4.
Recipe by Chef Bryan Voltaggio.