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There’s nothing quite like a summer dinner that feels both satisfying and effortless—and this flat iron steak recipe from Executive Chef Justin Wangler delivers just that. Cooked in one pan (or even better, straight on the grill), this dish is made for warm evenings when you want bold flavor without the fuss. Juicy, seared steak meets sautéed spigarello and blistered cherry tomatoes for a meal that’s hearty yet fresh—and maybe best of all, it comes together quickly.
Chef Justin walks you through each step of the process, sharing pro tips to get that perfect sear and just-tender veggies. Whether you’re feeding a crowd or just treating yourself to something better than takeout, this recipe is a go-to in our kitchen. With simple ingredients and big summer flavor, it’s the kind of dinner you’ll want on repeat all season long.
Why You'll Love this Flat Iron Steak Recipe
It’s fast, it’s flavorful, and it all comes together in one pan—what more could you want from a summer dinner? This seared flat iron steak is tender and deeply savory, thanks to a perfect pan sear, and it pairs beautifully with the earthy bite of spigarello and the burst of sweet cherry tomatoes. Whether you’re cooking indoors or taking it out to the grill, the method is simple and the results feel restaurant-worthy. Plus, any leftovers? Absolutely dreamy in a salad the next day.
Key Ingredients
A short ingredient list keeps this dish refreshingly simple, but each component adds real impact:
- Flat Iron Steak – Known for its rich, beefy flavor and tender texture when cooked right, this cut is a favorite for quick weeknight grilling or searing.
- Spigarello – A leafy green from the broccoli family that tastes like a sweeter, more delicate kale; if you can’t find it, substitute with broccolini, kale, or even chard.
- Cherry Tomatoes – Juicy and sweet, they blister and burst in the pan, creating a natural sauce that brightens up the plate.
- Garlic – A few slivers go a long way in building flavor in the greens.
- Rice Oil & Olive Oil – Rice oil handles the high heat of searing the steak, while olive oil brings its signature richness to the veggies.
- Sel Gris – A pinch of this coarse French sea salt just before serving adds texture and a final hit of seasoning.
How to Cook Seared Flat Iron Steak
Start by seasoning your flat iron steak generously with kosher salt and letting it come to room temperature. This little bit of patience pays off—your steak will cook more evenly and stay juicy.
When you're ready to cook, get a cast-iron skillet smoking hot, then sear the steak in rice oil for that golden-brown crust. A few minutes per side should do it for medium-rare, but keep an eye on the temperature (127°F is your sweet spot). Let it rest while you get the veggies going.
Pour off the steak fat, wipe out the pan, and heat up some olive oil. Add the spigarello and a sprinkle of salt, followed by the garlic. Once it's just tender, scoot it to the side and toss in those cherry tomatoes. A couple of minutes in the hot pan, and they'll be warm, juicy, and just starting to burst.
Slice your steak against the grain, plate it up over the garlicky greens and tomatoes, and don’t forget to drizzle on those savory steak juices. A final sprinkle of sel gris, and dinner is served.
Seared Flat Iron Steak with Spigarello & Cherry Tomatoes
Recipe Type:
Main Dish
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Servings:
4
Ingredients
- 1 (11⁄2-lb) flat iron steak
- Kosher salt
- 2 tablespoons rice oil
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 lb spigarello, thick stems removed (about 10 oz cleaned) 1 clove garlic, thinly sliced
- 1⁄2 lb cherry tomatoes
- Sel gris, for finishing
Instructions
To prepare the steak:
- Remove the steak from the refrigerator. Pat dry with a paper towel and season each side with 1 teaspoon kosher salt.
- Let sit at room temperature for 30 minutes.
- Pat the steak dry again with a paper towel and sprinkle lightly on both sides with kosher salt.
To sear the steak:
- Preheat a 12-inch heavy-bottomed cast-iron skillet over high heat for 3 minutes.
- Add the rice oil, swirl the pan to distribute evenly, and then let heat for about 1 minute, until the oil begins to smoke.
- Place the beef in the pan and press down gently with a spatula for 1 minute.
- Cook for 4 to 6 minutes, depending on the thickness.
- Flip the steak and cook for 4 to 6 minutes longer for medium-rare (127°F on an instant-read thermometer).
- Transfer the steak to a cutting board and season with salt and pepper if desired.
- Let rest for at least 5 minutes while you cook the spigarello.
To cook the spigarello:
- Pour off the steak oil from the pan, give the pan a wipe, then reduce the heat to medium and add 3 tablespoons olive oil.
- Let the oil heat for 1 minute. Add the spigarello and 1 teaspoon salt and cook, stirring occasionally, for 2 minutes.
- Add the garlic and cook for 1 minute longer. Move the spigarello to one side of the pan and slide that side of the pan off the heat.
- Add the remaining 1 tablespoon olive oil and the cherry tomatoes to the other side of the pan still over the heat and cook, shaking the pan slightly to turn them, for about 2 minutes, until the skins pop and the tomatoes are warm.
To serve:
- Cut the steak against the grain into 4 uniform pieces.
- Divide the spigarello and tomatoes evenly among individual serving plates and top with the steak.
- Pour any remaining steak juices over each serving, then sprinkle with the sel gris and serve.
How to Pair Wine with Steak
This bold, pan-seared flat iron steak is just asking for a red wine with structure and soul—and Kendall-Jackson’s Grand Reserve Cabernet Sauvignon is exactly that. With its dark berry fruit, elegant tannins, and hints of toasted oak, it has the depth to stand up to the rich, beefy flavor of the steak and the earthy greens.
If you’re leaning more toward Pinot, the Kendall-Jackson Jackson Estate Anderson Valley Pinot Noir is a beautiful alternative. Its bright cherry notes and subtle spice highlight the sweet burst of the cherry tomatoes and balance the savory sear of the steak without overpowering the dish.
Whichever bottle you choose, serve it just slightly cooler than room temp, pour generously, and enjoy the kind of wine-and-dinner moment that makes you want to linger a little longer at the table. Want to learn more about steak and wine? Check out our expert blog on how to pair wine with steak.
