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  Grass-Fed Beef Recipes - Flat Iron Steaks with Warm Onion Relish


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  Brandon Natural Beef - Our 100% Grass Fed Beef    

Grass-fed Flat-Iron Steak with Warm Onion Relish (from Meat Club Cookbook by Vanessa Dina, Kristina Fuller and Gemma DePalma Chronicle Books, 2006)

One of my favorite cookbooks is the Meat Club Cookbook.  The three chefs/authors love meat and their recipes are wonderful for our grass-fed beef. Like a flank steak,  flat-iron steaks should be sliced across the grain once cooked. This warm onion relish is lovely with any cut of steak, but, particularly good with Flat-Irons.

BNB Hors D’oeuvres/Pot Luck Adaptation: If you are serving a crowd, buy small dinner rolls and place 2-3 slices of steak on the roll with a dab of relish. Place on a platter and serve.


Warm Onion Relish:

2 tablespoons olive oil

1 bunch large spring onions, white parts only, thinly sliced

3 garlic cloves

2 tablespoons balsamic vinegar

2 tablespoons red wine

1 tablespoon packed brown sugar


Four grass-fed flat-iron steaks (6-8 oz each)

1 tablespoon olive oil

Kosher salt

Fresh ground pepper

  1. Frozen Steaks: Please thaw your Flat-irons in your refrigerator 24 hours before you need them. If you are in a hurray, drop them (still in their cryovac) in cold water 1-1.5 hours before you are cooking. Once they are thawed, let them rest on the counter for an 30 minutes to 1 hour before cooking.
  2.  To make the Onion Relish: In a large skillet or sauté pan, add olive oil, onions and garlic and cook over medium low heat until tender (about 6-8 minutes). Add more oil if garlic and onions stick to the pan.
  3. Add the vinegar, wine, and brown sugar and bring to a simmer. Cook over medium heat for 5 minutes or until the liquid is reduced. This makes about ½ cup. You can make this in advance or store leftover relish in the refrigerator for 3 days and re-heat over low heat when you need it.
  4. To cook the Steaks: In a cast iron pan, heat olive oil until simmering. Generously season your steaks with salt and pepper. Add steaks to pan and cook over medium high heat for about 3 minutes a side for rare and 4-4 1/2 minutes a side for medium rare. Remember, please don’t overcook. Remove steaks from heat, put them on a plate and cover loosely with foil. They should rest for 5 minutes before serving.
  5. To cut Flat-irons: Cut steaks across grain and serve with warm onion relish.

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