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Flat Iron Steak with Potato Rösti & Garlic-Cilantro Sauce

A recipe by Julie Van Rosendaal

Flat Iron Steak with Potato Rösti & Garlic-Cilantro Sauce

Total Time:






Skill Level:



  • 1 - 2 lbs. Cal & Gary's flat iron steak
  • 1 large russet potato, scrubbed and coarsely grated
  • canola oil, for cooking
  • Garlic-Lime-Cilantro Sauce:
  • 1 cup loosely packed fresh cilantro
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or plain yogurt
  • 1 garlic clove, peeled
  • 1 - 2 Tbsp. lime juice
  • salt, to taste

How to Make It

In the bowl of a food processor, combine the cilantro, mayonnaise, sour cream, garlic, lime juice and salt; blend until smooth.

Salt the steak while you preheat a large cast iron skillet over medium-high heat. Coarsely grate the potato onto a plate or chopping board. Add a generous drizzle of oil to the pan and add the grated potato, pressing it into a large, flat pancake on the bottom of the pan. Cook until deep golden on the bottom, then flip and cook until golden. Set the rösti aside, add a bit more oil to the pan and cook the steak for 5-6 minutes per side, or until cooked to your liking.

Let the steak rest for 5 minutes, then thinly slice across the grain and serve it on the rösti, topped with sauce

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