Why does the idea of a knob of sweetly melting butter on top of a juicy steak seem so decadent to me? They are two products from the same animal, after all. It is a little indulgent, and it’s one of the most delicious combinations I can think of.
I eat it infrequently, but when I’m craving grilled meat I need a steak. The flat iron is one of my favorite cuts; it’s way more affordable than my top pick, a rib-eye, and it comes from the beef chuck so it has great flavor. It’s also a nicely uniform size, which makes it perfect for slicing and piling into a sandwich.
I made a compound butter for this sandwich to fancy it up a little. The flavor reminds me of a classic Steak Béarnaise sauce, with lemon juice and pickles supplying the familiar tang along with some fresh tarragon.
- ¼ cup softened butter
- 1/3 cup cornichon or baby gherkin pickles, chopped
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon fresh lemon juice
- Pinch sea salt, or to taste
- 2 flat iron steaks, about 8 ounces each
- Freshly ground black pepper
- 1 small head bibb lettuce
- 1/3 cup thinly sliced red onion
- 4 crusty French sandwich rolls
- Prepare a charcoal grill for direct grilling or light a gas grill to medium-high.
- Mix together the butter, pickles, tarragon, lemon juice and salt to taste in a small bowl.
- Season the steaks generously with salt and pepper. Grill the steaks about 3 minutes per side for medium rare, or until done to your liking. Set aside to rest for 5 minutes.
- Lay the rolls on the outer edge of the grill to warm.
- To serve, line the rolls with lettuce leaves. Cut the steaks into ¼-inch thick slices and layer into the rolls. Top each sandwich with some onion and a few dollops of the pickle butter.