Flat Iron Steak

with Date Sauce and Salsa Verde

Ingredients
  • 2 lb flat iron, tri-tip, flank or skirt steak
  • 2 Tbsp vegetable oil
  • 1/2 tsp salt
  • Fresh ground pepper
  • 2 Tbsp garlic, chopped
  • 1 cup Sunsweet® Chopped Dates
  • 2 cups beef broth, reduced to 1 cup
  • 1/4 jalapeño, seeded and chopped
  • Salsa Verde
  • 1/2 cup each parsley, basil, mint, cilantro, finely chopped
  • 1/4 cup Sunsweet® Cranberries or Amaz!n™ Cranberries
  • 1/4 cup green onions, finely chopped
  • 1 tsp jalapeño, finely chopped
  • 1 Tbsp fresh lemon juice, or more to taste
  • 1/4 cup olive oil
  • salt and pepper
Instructions

Preheat oven to 400°F. Season the steak on both sides with salt and pepper. Heat a large frying pan on high heat. Add the oil to the hot pan and sear the steak on all sides to get a nice brown crust. Place the frying pan in the oven and roast the meat about 10 minutes for medium rare. If using tri-tip, cook an additional 20 minutes or to an internal temperature of 135°F. Remove the pan from the oven and put the steak on a cutting board to rest. In the pan that you cooked the steak, add the garlic, dates, beef broth and jalapeño. Bring ingredients to a boil, scraping up any browned bits on the bottom of the pan. Remove from heat. Add the date mixture to a blender, cover with the lid and then cover the top of the blender with a towel and hold it tightly. As you turn the blender on, the sauce will try to push up and out of the blender so holding the towel tight will save you from having to clean up a big mess. Blend until the sauce is a smooth purée. Sauce should not be too thick. Add more broth if needed.

Salsa Verde
Mix all ingredients together. Season with salt and pepper to taste. Ladle date sauce on a platter. Slice the steak and lay the slices over the date sauce. Top with Salsa Verde and serve.