Flat Iron Steak with Whole-Grain Mustard Cream and Haricots Verts

Steps

1. Step 1

   Take the steaks out of the fridge, pat them very dry with paper towels, and season all over with salt and pepper. Let them sit at room temperature while you prep everything else.

   20 min, hands-off

   • 2 lb flat iron steaks
   • kosher salt
   • freshly ground black pepper
2. Step 2

   Bring a large pot of water to a boil and add 1 tbsp salt. Add the haricots verts and boil until bright green and just tender with a slight bite, 3 to 4 minutes. Drain and spread them on a plate or tray so they stop cooking. Set aside.

   4 min

   • 1 lb haricots verts (thin green beans)
   • 1 tbsp kosher salt
3. Step 3

   Heat a large heavy skillet (not nonstick) over medium-high heat until hot. Add the oil and 1 tbsp of the butter. When the butter stops foaming, lay in the steaks and sear without moving them, 4 to 5 minutes, until a deep brown crust forms.

   5 min

   • 2 lb flat iron steaks
   • 1 tbsp neutral oil
   • 1 tbsp unsalted butter
4. Step 4

   Flip the steaks, add another 1 tbsp butter, and cook 3 to 5 minutes more, spooning the foaming butter over the meat, until an instant-read thermometer in the thickest part reads 130°F for medium-rare. Move the steaks to a cutting board or warm plate and let them rest.

   5 min

   • 2 lb flat iron steaks
   • 1 tbsp unsalted butter
5. Step 5

   Pour off all but a thin film of fat from the skillet and set it over medium heat. Add the shallot and cook, stirring, until softened, about 1 minute. Pour in the white wine and scrape the browned bits off the bottom of the pan with a wooden spoon. Simmer until the wine is reduced by about half, 2 minutes.

   3 min

   • 1 small shallot
   • 1/2 cup dry white wine
6. Step 6

   Add the chicken stock and simmer until reduced by about half again, 3 to 4 minutes. Stir in the cream and simmer until the sauce coats the back of a spoon, 2 to 3 minutes more.

   6 min

   • 3/4 cup chicken stock
   • 1/2 cup heavy cream
7. Step 7

   Turn off the heat and whisk in the whole-grain mustard, the Dijon, and the remaining 2 tbsp butter until glossy. Taste and add salt and pepper as needed. Stir in any juices that collected under the resting steaks. Keep warm, off the heat.

   2 min

   • kosher salt
   • freshly ground black pepper
   • 2 tbsp unsalted butter
   • 2 tbsp whole-grain mustard
   • 1 tsp Dijon mustard
8. Step 8

   In a separate skillet over medium heat, melt 1 tbsp butter, add the blanched beans, and toss until hot through, 2 to 3 minutes. Season with a little salt.

   3 min

   • kosher salt
   • 1 lb haricots verts (thin green beans)
   • 1 tbsp unsalted butter
9. Step 9

   Slice the rested steaks against the grain into 1/2-inch strips. Divide among four warm plates with a bundle of beans, spoon the mustard cream over the steak, and scatter with chives or parsley.

   • 2 lb flat iron steaks
   • 1 tbsp chives or flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026