I don’t eat much red meat anymore- I’ve lost my taste for it. But this recipe sounded so damn good it actually made me want to have some. But also, I’ll be honest: the main reason I wanted to make this was because it was called Flat Iron steak, and I happen to adore the M·A·C store in the Flatiron Building in Manhattan (and the building itself) so I thought it was a nifty name for a steak. Considering how delicious this was, I think my instinct for judging a recipe by its name is pretty damn good.
The Flatiron Building, or Fuller Building as it was originally called, is located at 175 Fifth Avenue in the borough of Manhattan, and is considered to be one of the first skyscrapers ever built. Upon completion in 1902 it was one of the tallest buildings in New York City. The building sits on a triangular island block at 23rd Street, Fifth Avenue, and Broadway, anchoring the south (downtown) end of Madison Square.
The potato wedges just sounded so amazing, I had to make them. The steak recipe is from Chicago’s Custom House restaurant, and the potato wedges (and mayo recipe) are from the May 2009 issue of Gourmet magazine. I didn’t make the mayonnaise because I didn’t have cilantro, but I’m adding it here because a) it sounds effing delicious, b) it goes with the potatoes and c) it’ll remind me to make it A.S.A.P. Psst… Ley, this is a perfect recipe for you to make, the name of your blog being Cilantro & Lime 😀
FLAT IRON STEAK
- 3 tablespoons olive oil, divided
- 1 tsp each: black pepper, smoked paprika, crushed fennel seeds* and kosher salt
- 4 flat iron (top chuck) steaks, about 1 ½ lbs
- 2 tsp unsalted butter
- Combine 1 tablespoon olive oil with seasonings. Spread paste over both sides of steak, and let sit 20 minutes.
- Heat remaining oil and butter in large skillet, over medium-high heat.
- Cook steak 10-12 minutes, turning once, or until instant read thermometer registers 140°F for medium-rare.
*I didn’t use these.
OVEN-ROASTED POTATO WEDGES
- ½ tsp ground cumin
- ½ tsp dried oregano
- 3 tablespoons olive oil
- 2 lbs baking potatoes (about 4 medium), each cut into wedges
- Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
- Stir cumin & oregano plus ¾ tsp salt into oil in a large bowl. Add potatoes and toss.
- Arrange potatoes, cut sides down, in1 layer in hot pan and roast, turning once, until golden (about 40 minutes).
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons finely chopped cilantro
- 2 tsp grated lime zest
- 2 tablespoon fresh lime juice
- Stir all ingredients together, adding ¼ teaspoon salt, in a small serving bowl.
Yum. Thats all I can say. Yum.
Beware when making this: the potatoes go really fast. I suggest making 8 lbs.