I don't know about you, but I definitely bought too many cans of beans pre-quarantine. Make a flat iron steak with autumn succotash and use a can!
I need shelf space
I have a confession. I was completely swept up in the pre-quarantine food panic. But to tell the truth, it didn't surprise me. Not needing any excuses to go to the grocery store anyway, I was there, in line, with a full grocery cart. While some people worried about toilet paper and paper towels, my preoccupation was the shelf stability of different ingredients. If we were going to be home for an extended period of time, I wanted to be able to cook creatively. So I looked for jars of artichoke hearts, capers, anything I felt that would give food some personality.
But I also got carried away with the impulse to buy beans. You name the variety, we have a can or a box. I know I have a bag of dried beans buried deep in the cabinet. You know how some people suffer from FOMO (fear of missing out). Well, I think I had a bad case of FONHEB or fear of not having enough beans. As people grabbed cans, so did I!
Flash forward to now and we need to get through yet another can of beans. The pantry cabinet is groaning under the weight of my impulse buying.
A medley of fall flavors
The great thing about beans is the flavor. Being very adaptable, they play well with many ingredients. This autumn succotash is a play on the more traditional. Combine a medley of roasted sweet potatoes, brussels sprouts, and cannellini beans with olive oil, garlic, rosemary, and balsamic vinegar as a warm and toasty vegetable side dish.
But where is the flat iron steak?
Hold your horses! I'm getting there. The autumn succotash got first billing this time because of its cool sounding name.
Because of a decent amount of marbling, flat iron steaks can be very flavorful and tender. If you prefer, you can substitute with a flank steak.
The steak is simply rubbed with olive oil, minced garlic, salt, and pepper. Let it sit at room temperature for at least 30 minutes before grilling. I cooked the steak using a stovetop cast iron grill pan. But if you prefer, use your real grill. Just make sure that the grill is hot and ready to go. Sear the steak for 5 minutes on each side, checking the internal temperature with a thermometer. Below are internal temperatures you can use as a guide.
Internal Cooking Temperatures for Steak
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Rare 120 - 130 degrees
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Medium Rare 130 - 135 degrees
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Medium 135 - 145 degrees
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Medium Well 145 - 155 degrees
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Well Done 155 degrees and up
Take the steak off the grill about 5 degrees before reaching its internal temperature and let them it for at least 5 minutes before you slicing. There is carryover cooking so the steak will reach the final internal temperature. Plus the juices need to settle before slicing so that the steak does not dry out.
The fall flavors of the beans and vegetables complement the robustness of the steak. Next time you are looking for a recipe for a can of beans think about a flat iron steak with autumn succotash.
Seared Flat Iron Steak with Autumn Succotash
Equipment
- cast iron grill pan
Ingredients
Flat Iron Steak
- 1 pound flat iron steak
- 3 cloves garlic minced
- 1 tablespoon olive oil
- salt and pepper
Autumn Succotash
- 3 tablespoon olive oil
- 4 shallots ¾ cup
- 1 sweet potato 3 cups, diced
- 1 pound Brussels sprouts 3 cups, sliced
- 1 can cannellini beans 15 ounce can
- 1 teaspoon rosemary minced
- 1 tablespoon balsamic vinegar
- salt and pepper
Instructions
- At least 30 minutes prior to cooking, rub olive oil and garlic over both sides of steak. Season liberally with salt and pepper.
- Preheat oven to 450°. Place sheet pan in oven to heat up for 6-7 minutes.
- Peel the sweet potato and cut into medium dice. In a bowl, toss the sweet potato with 2 tablespoons of olive oil, salt, and pepper. Place on the sheet pan that has been heating in the oven. Put the sheet pan back in the oven and roast for 15 minutes.
- While the sweet potato is roasting, dice the shallots. Also, peel the Brussels sprouts and cut into slices, about ¼-inch thick. Toss both vegetables in a bowl and toss with 1 tablespoon of olive oil and season with salt and pepper. Add to the sheet pan of sweet potatoes, combining the vegetables. Roast in the oven for 10 minutes.
- Drain and rinse the can of beans. Add to the sheet pan of vegetables with the minced rosemary. Check the seasoning and adjust if needed. Put the grill pan on a medium-high flame at this point. Put the vegetables back in the oven to finish cooking. Remove after 6-7 minutes.
- When the grill pan is very hot, place the steak on top to sear. Grill each side for 4-5 minutes. Insert a thermometer in the center of the steak to check the internal temperature. Once at 130° for a medium-rare steak, remove from the grill onto a cutting board. The steak will continue to cook to 135° because of carryover cooking. Let the steak rest for 5 minutes so that the juices settle.
- Slice the steak and serve with the autumn succotash.
Nutrition
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