Ideal for impressing guests or simply elevating meal time for your family, this Montreal Spice Flat Iron Steak recipe features the ultimate flavor trio. The sous vide steak pairs perfectly with the tangy truffle-yuzu zucchini and vibrant chimichurri for a meal that’s bold, balanced, and irresistibly gourmet.
Ingredients
Montreal Spice Flat Iron Steak
- 2 lbs flat iron steak
- 3 Tbsp sweet paprika powder
- 2 Tbsp black pepper
- 2 tsp kosher salt
- 3 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 Tbsp ground coriander
- 1 ½ Tbsp dill weed
- 1 Tbsp cayenne pepper
- 1 Tbsp olive oil
Truffle-Yuzu Zucchini
- 2 zucchini, sliced lengthwise in ½-inch strips
- ¼ C Yuzu juice
- 5 Tbsp soy sauce
- ½ tsp ground black pepper
- ½ tsp garlic, grated
- 5 tsp grapeseed oil
- 1 tsp truffle oil
Chimichurri
- ½ C cilantro, chopped
- ½ C parsley, chopped
- 2 Tbsp garlic, minced
- 3 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 1 Tbsp red pepper flakes
- 1 Tbsp ground cumin
- ½ C olive oil
- ½ tsp salt and pinch pepper, to taste
Directions
For the Montreal Spice Flat Iron Steak
Combine all the spices (minus the olive oil) in a small mixing bowl. Season the steak evenly on both sides using one tablespoon of the spice mixture, then chill in the refrigerator for 20 minutes. Once chilled, place the steak in the pouch with one tablespoon of olive oil. Seal the pouch, then put the steak back in the refrigerator for one hour to marinate.
Next, cook at 136.4°F (58°C) for five hours for a medium-rare steak. Extra spice rub can be reserved for other uses.
For the Truffle-Yuzu Zucchini
Combine all ingredients except zucchini in a mixing bowl and whisk vigorously. Lay the slices of zucchini in a large sous-vide bag, arranging evenly in a single layer. Add two tablespoons of the truffle-yuzu dressing, then seal and store in the refrigerator for up to two hours to marinate before grilling. Extra dressing can be used for salad dressing and will last up to two weeks in the refrigerator.
For the Chimichurri Sauce
Add all the ingredients to a mixing bowl and mix very well, or combine in a blender for 30 seconds. Set aside.
To serve
Open the steak and zucchini pouches and drain the extra liquid. To finish, grill both sides of the steak and zucchini on a hot grill for about three minutes. Serve with the chimichurri sauce.
Recipe from our friends at SKS.
