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"dressed" American Wagyu Flat Iron Steak

Recently featured on Emeril's Florida: Viva Florida.

  • Yield: Recipe serves 2


  • Three-Herb Chimichurri Sauce

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 3 tablespoons fresh oregano
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • Flat Iron Steak

  • 1 pound American flat iron steak, cleaned and trimmed
  • 1/2 cup three-herb chimichurri sauce (see above)
  • 1/2 cup extra virgin olive oil
  • 3-4 fresh garlic cloves
  • 2 cups Florida baby arugula, lightly packed
  • 3 Florida baby heirloom tomatoes
  • 6 large leaves Florida kale, stemmed and baked into chips (see recipe below)
  • 2 tablespoons white pearl onions, peeled and blanched
  • 1 bunch broccolini flowerets
  • Firestix (Amaranth blossoms), optional
  • Thin bread sticks, pre-packaged, optional
  • Splash of hot pepper vinegar, optional
  • 1 tablespoon unsalted butter
  • Kosher salt to taste
  • Fresh-cracked black pepper to taste


  • For the Three-Herb Chimichurri Sauce:

    Combine all ingredients in a small mixing bowl and whisk thoroughly. Cover and allow the mixture to rest for at least 2 hours before use. You can prepare, blend the ingredients, and refrigerate the day before using. If refrigerated, remove sauce from the refrigerator and bring to room temperature before using.
  • For the Steak:

    Preheat the oven to 350 degrees F.
  • Marinate the beef: Smash the garlic cloves with the side of your knife, remove skins and rough chop. Pour ¼ cup olive oil over steak, then sprinkle with garlic, and marinate for 1 hour. Remove meat from the marinade and season with salt and pepper. Sear the meat on all sides over a hot open fire. Grill for about 8 minutes each side. Place the meat in the oven and roast for 8-10 minutes or until medium rare. Remove from oven and let rest for 7 minutes. Slice steak against the grain into 18 thin slices for two portions. On two dinner plates, arrange the kale chips to cover the bottom.
  • To prepare the kale chips:

    Rinse, remove stem at the base and drizzle some of the remaining olive oil onto your hands and gently rub each leaf lightly with the oil. Lay the leaves flat on a baking tray and bake 40 minutes. Remove from oven and let cool.
  • In boiling water, blanch the cut broccolini for 5 minutes. Pat pearl onions dry and place in skillet over medium-high heat. Sear the blanched pearl onions in 5 tablespoons hot oil to brown all sides. About 2 minutes. Remove them to drain. Rinse and slice the heirloom tomatoes, and then cut in half and reserve for dressing the beef.
  • To plate:

    On two presentation plates, divide the crispy kale chips flat in the center with the ruffled ends facing out.
  • In a medium-sized mixing bowl combine the hot sliced steak, arugula, cut tomatoes, caramelized pearl onions, and broccolini flowerets and then spoon on 2-3 tablespoons of three-herb chimichurri sauce. Add a splash of hot pepper vinegar. Season with a pinch of salt and fresh-cracked pepper. Toss well and add any beef drippings back into the dressed beef. Garnish with the Firestix (if available) and thin bread sticks.
  • Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Recipe courtesy of Chef Irv Miller/Jackson’s Steakhouse/Jacksonville, Florida