Our recent visit to The Meat Market inspired us the share this recipe from its proprietor, Chef Jeremy Stanton. The recipe appeared in the May issue of Food & Wine. It’s the perfect centerpiece for a summer dinner. (Remember…steak must marinate for 24 hours before grilling!)
- One 1-pound beef flat iron steak (grass-fed local beef from The Meat Market)
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 4 scallions, chopped
- 4 bay leaves, broken into pieces
- 2 lemons, very thinly sliced
- Vegetable oil, for brushing
~ In a glass baking dish, season the steak with salt and pepper and rub with the olive oil. Spread the garlic, scallions and bay leaves all over the steak. Cover both sides of the steak with lemon slices. Cover and refrigerate for 24 hours.
~ Light a grill and brush with vegetable oil. Scrape off the seasonings and bring the steak to room temperature. Season with salt and pepper and grill over moderately high heat until medium-rare within, 3 1/2 minutes per side.
~ Transfer to a carving board and let rest for 5 minutes. Thinly slice across the grain and serve.
– Suggested Accompaniments –
Grilled Onions & Potatoes: Slice a medium onion and 3-4 scrubbed, unpeeled red potatoes into 1/8 to 1/4 slices. Put into a bowl and toss with olive oil, salt and some chopped thyme or rosemary leaves. Using a grilling basket, grill until the potatoes begin to brown (about 15-20) Keep warm in a low oven while grilling steak.
Creamy Cucumber Salad – A Hammertown archive summer favorite. Get the recipe by clicking here.