Seared Flat Iron Steak with Spigarello & Cherry Tomatoes
There is something deeply satisfying about the sizzle of a flat iron steak hitting a hot cast-iron skillet. It’s one of the most underrated cuts—lean, incredibly tender, and possessing a deep, beefy flavor that doesn't need much more than a hard sear and a generous pinch of salt. This isn't a fussy dish; it’s a celebration of high-quality ingredients and the kind of simple, rustic cooking that defines life in wine country.
The real magic happens in the same pan once the steak is resting. We’re talking about Spigarello, that gorgeous, leafy heirloom green that wilts down into something earthy and sweet, and cherry tomatoes that blister until they’re ready to burst. As the tomato juices mingle with the olive oil and garlic, they create a natural, jammy sauce that coats the steak and greens perfectly. Finished with a sprinkle of crunchy sel gris, it’s a plate that looks as vibrant as it tastes.
What is Spigarello? (And Why You’ll Love It)
If you haven’t cooked with Spigarello yet, you’re in for a treat. Often called the "ancestor of broccoli," this heirloom Italian green is actually a leaf broccoli. Unlike kale, which can sometimes be tough or overly bitter, Spigarello is remarkably tender with a sweet, grassy flavor that mellows out beautifully when it hits a hot pan.
In this recipe, we’re treating it simply—sauteed in the steak’s leftover juices with a little garlic and olive oil. It develops these crispy, lacy edges while the stems stay succulent. It’s the perfect earthy base for the seared flat iron, providing a sophisticated alternative to standard spinach or broccolini.
Seared Flat Iron Steak with Spigarello & Cherry Tomatoes
Ingredients
- 1 (11⁄2-lb) flat iron steak
- Kosher salt
- 2 tablespoons rice oil
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 lb spigarello, thick stems removed (about 10 oz cleaned)
- 1 clove garlic, thinly sliced
- 1⁄2 lb cherry tomatoes
- Sel gris, for finishing
Instructions
To prepare the steak:
Remove the steak from the refrigerator. Pat dry with a paper towel and season each side with 1 teaspoon kosher salt. Let sit at room temperature for 30 minutes. Pat the steak dry again with a paper towel and sprinkle lightly on both sides with kosher salt.
To sear the steak:
Preheat a 12-inch heavy-bottomed cast-iron skillet over high heat for 3 minutes. Add the rice oil, swirl the pan to distribute evenly, and then let heat for about 1 minute, until the oil begins to smoke. Place the beef in the pan and press down gently with a spatula for 1 minute. Cook for 4 to 6 minutes, depending on the thickness. Flip the steak and cook for 4 to 6 minutes longer for medium rare (127°F on an instant-read thermometer). Transfer the steak to a cutting board and season with salt and pepper if desired. Let rest for at least 5 minutes while you cook the spigarello.
To cook the spigarello:
Pour off the steak oil from the pan, give the pan a wipe, then reduce the heat to medium and add 3 tablespoons olive oil. Let the oil heat for 1 minute. Add the spigarello and 1 teaspoon salt and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 1 minute longer. Move the spigarello to one side of the pan and slide that side of the pan off the heat. Add the remaining 1 tablespoon olive oil and the cherry tomatoes to the other side of the pan still over the heat and cook, shaking the pan slightly to turn them, for about 2 minutes, until the skins pop and the tomatoes are warm.
To serve:
Cut the steak against the grain into 4 uniform pieces. Divide the spigarello and tomatoes evenly among individual serving plates and top with the steak. Pour any remaining steak juices over each serving, then sprinkle with the sel gris and serve.
The Best Wine Pairings for Flat Iron Steak
When it’s time to pull a cork for a seared flat iron, the goal is to find a wine that respects the lean, beefy profile of the cut without drowning it out. Because this dish features the earthy, slightly bitter notes of Spigarello and the bright acidity of blistered tomatoes, you need a varietal with a bit of "muscle" but also plenty of finesse.
While people often think of Merlot as purely soft, it has a savory edge that stands up beautifully to a hard-seared crust. The wine’s dark cherry and herbal undertones act as a bridge to the garlic and greens, creating a pairing that feels balanced rather than heavy.
If you’re looking for something with a bit more grip, a Red Blend is the way to go. The tannins in these varietals are naturally softened by the salt and the protein of the steak, which in turn makes the fruit in the wine pop. The richness of a bold red handles the charred notes from the cast iron, while the finish is clean enough to invite another bite of those jammy, roasted tomatoes.
