This flat iron steak is tender, simply seasoned and served with veggies and a zippy herby green sauce that’s like a love child of chimichurri and salsa verde. It’s healthy, delicious, and quick! PS. You can use this recipe for a steak cut.
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This flat iron steak recipe is from my old Paleo Reset program and used to be one of my favorite meals to make. I recently pulled it out of the archives as I got some flat iron steaks from the butcher. I forgot how simple and good this dish is!
The steak is tender, savory, and beautifully simple — seasoned with just salt and pepper, then pan-seared until golden. The star of the show? That green zingy sauce. It’s kinda like chimichurri meets salsa verde: fresh herbs, lemon, garlic, olive oil — magic. I love serving the sliced steak over quick-blanched and sautéed veg, with the sauce drizzled all over.
It’s a full meal on its own, but plays well with things like quinoa, roast sweet potatoes, mashed potatoes or even cauliflower rice.
It’s naturally gluten-free, Whole30, Paleo-friendly, and protein-packed (about 40 grams per serve).
👩🍳 You might also like these steak recipes: steak and mushroom sauce, arugula steak salad, garlic butter steak bites, or steak and baked potato (with umami butter).
What You’ll Need
Here is what you’ll need for this flat iron steak with zingy sauce recipe. Find the full measurements in the recipe card below.
- Flat iron steak – or any tender cut like sirloin, skirt, flank — whatever you love or have.
- Salt & pepper – simple and classic, let the meat shine! Olive oil – for searing.
- For the veggies – earthy and meaty button mushrooms (great source of fiber), broccoli for crunch and green goodness, Brussels sprouts, carrots, and asparagus (or swap with green beans or zucchini).
- For the green zing sauce: fresh parsley + coriander/cilantro – super fresh and bright combo, garlic (just one clove for punch), lemon zest and juice for that zing we’re after, olive oil for the luscious base, honey (just a touch) for balance, salt and chili flakes for seasoning.
Steak tip: Flat iron steak is also known as the butler’s steak or oyster blade/top blade steak. It’s a very affordable cut of beef that is becoming very popular in restaurants. It comes from the shoulder of the cow and can be found at most butchers. If it’s not on display, simply ask if they have it in the back as they usually do. Skirt or flank steak is another similar cut of beef. All of these should not be cooked more than medium—ideally medium-rare—as they will get tough. Other more expensive cuts can of course be used as well.
How To Make Flat Iron Steak With Zingy Sauce
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for flat iron steak with zingy sauce.
- Season steak with salt and pepper. Let it sit at room temperature for 10–15 minutes.
- Blend or finely chop all sauce ingredients. Set aside.
- Bring a pot of salted water to boil for the veg.
- Sear steak in a hot skillet with olive oil — 3½–4 minutes per side, depending on thickness. Rest 3–4 minutes.
- In the same pan, sauté mushrooms until browned.
- Blanch remaining veg for 1–2 minutes until just tender, then drain.
- Arrange veggies on a plate, top with sliced steak and mushrooms.
- Drizzle with the green zing sauce and spoon over those pan juices.
Recipe Tips
- Don’t skip the resting time for the steak — that’s how you keep the juices in.
- Try adding a splash of red wine vinegar or a pinch of cumin to the sauce for a twist.
- You can cook the veggies in a steam basket or roast them instead if that’s your vibe.
- No food processor? Just chop the sauce ingredients super fine and stir by hand. Still amazing.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. You can freeze the steak and sauce separately, but the sauce is best fresh.
- Make-Ahead Tips: You can make the green zing sauce a day or two ahead – just store it in a jar in the fridge. Slice your veggies in advance to save time, too.
Serving Suggestions
This dish is complete on its own, but I’ve served it with roast sweet potatoes, a scoop of quinoa, or even over cauliflower rice. Feel free to go the more comforting route with mashed potatoes or some crusty garlic bread on the side. You can also turn it into a killer steak salad or wrap leftovers in a lettuce cup for lunch.
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Ingredients
Steak & Veggies:
- 370 grams flat iron steak 8 oz / 180–200 grams each, if using a whole fillet piece, cut in two steaks
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 6 button mushrooms sliced
- 2 cups broccoli florets
- 10 Brussels sprouts halved and trimmed
- 1 large carrot sliced
- 10 asparagus spears or any other veggie you like
Green Zing Sauce:
- A handful of fresh coriander/cilantro
- A handful of fresh parsley
- 1 garlic clove chopped
- A pinch of chili flakes optional
- 2 tbsp olive oil
- Zest and juice of ½ lemon
- 1 teaspoon honey optional
- ¼ teaspoon salt
- 2-3 tbsp water
Instructions
- Season steak with salt and pepper. Let it come to room temperature.
- Combine all sauce ingredients in a food processor or blender until smooth, or finely chop and mix by hand.
- Bring a pot of salted water to a boil.
- Heat 1 tablespoon olive oil in a skillet over high heat. Cook steak for 3½–4 minutes per side (for medium). Lower heat to medium-high after 2 minutes. Rest for 3–4 minutes.
- In the same skillet, sauté mushrooms until golden.
- Blanch remaining veggies for 1–2 minutes in the boiling water. Drain well.
- Arrange veggies on a plate, top with sliced steak and mushrooms. Drizzle sauce and steak juices on top. Serve extra sauce on the side. Feel free to add a dollop of butter to the veg.
Notes
- While the recipe servings are mentioned as 2, you can easily stretch this meal out to 3 servings, especially if serving with another side dish.
- Don’t skip the resting time for the steak — that’s how you keep the juices in.
- Try adding a splash of red wine vinegar or a pinch of cumin to the sauce for a twist.
- You can cook the veggies in a steam basket or roast them instead if that’s your vibe.
- No food processor? Just chop the sauce ingredients super fine and stir by hand. Still amazing.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. You can freeze the steak and sauce separately, but the sauce is best fresh.
- Make-Ahead Tips: You can make the green zing sauce a day or two ahead – just store it in a jar in the fridge. Slice your veggies in advance to save time, too.
- What is flat iron steak? It’s a cut from the shoulder (also called top blade) that’s surprisingly tender and flavorful. Just make sure to cut against the grain when slicing.
- Can I use another steak? Yep! Skirt, flank, sirloin — they all work. Just adjust the cook time based on thickness.
Irena, I’ve been following your recipes for years and your sauces are always the best! You have a way with herbs. This steak and the flavors are fabulous as always.