If you’re craving a dish that’s both impressively flavorful and deceptively simple to make, this Flat Iron Steak with Basil Aioli Recipe is going to become your new go-to favorite. Tender, juicy flat iron steak grilled to perfection pairs beautifully with a vibrant, creamy basil aioli that adds a fresh, garlicky zing with every bite. Whether you’re cooking for a special occasion or just want to treat yourself to something extraordinary on a weeknight, this recipe delivers restaurant-quality taste without any fuss.
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting the perfect Flat Iron Steak with Basil Aioli Recipe. Each element is chosen to bring out the meat’s natural savoriness while the aioli offers a luscious texture and bright herbal notes that elevate the entire dish.
- 1 lb. flat iron steak: A well-marbled cut that’s flavorful and tender when grilled properly.
- 1 large egg yolk: Acts as the creamy base for the aioli, giving it richness and body.
- 1 garlic clove, finely grated: Adds a pungent and aromatic bite to the sauce.
- 1/4 teaspoon salt: Enhances flavors both in the steak and the aioli.
- 1/4 cup grapeseed oil: A neutral oil that helps create a smooth and silky emulsion.
- 1/4 cup extra-virgin olive oil: Brings fruity and peppery notes to the aioli’s flavor profile.
- 1 tablespoon freshly squeezed lemon juice: Brightens the sauce with a refreshing tang.
- 1/2 teaspoon freshly ground black pepper: Adds just enough spice to balance the creaminess.
- 1/4 cup finely chopped fresh basil leaves: Infuses the aioli with herbaceous, vibrant freshness.
How to Make Flat Iron Steak with Basil Aioli Recipe
Step 1: Prepare Your Grill
Start by heating your grill or grill pan to a high temperature. This ensures you get those beautiful, charred grill marks that lock in the steak’s juices and flavor.
Step 2: Cook the Steak
Place the flat iron steak on the hot grill and cook without moving it for 5 minutes. Then flip and cook for another 5 minutes, or until an instant-read thermometer registers 155 degrees F. This timing will give you a perfectly cooked medium steak that’s juicy and packed with flavor.
Step 3: Begin the Basil Aioli
While the steak is grilling, whisk together the egg yolk, finely grated garlic, salt, and 2 teaspoons of water in a small bowl. This mix forms the creamy foundation needed to build your luscious aioli.
Step 4: Slowly Add Grapeseed Oil
Keep whisking vigorously while you very slowly drizzle in the grapeseed oil. This slow addition is key to creating a smooth, thick emulsion that won’t separate.
Step 5: Incorporate Olive Oil
Next, very slowly add the olive oil to the egg mixture, whisking the whole time until the aioli achieves a rich, thick consistency. The olive oil’s flavor will shine through beautifully here.
Step 6: Finish the Aioli
Stir in freshly squeezed lemon juice, freshly ground black pepper, and the chopped fresh basil leaves. These final touches boost the aioli’s brightness and depth, complementing the robust steak flavors flawlessly. Set this aside while the steak finishes cooking.
Step 7: Rest and Serve
Once the steak is cooked, let it rest for 5 minutes — tent it loosely with foil to keep it warm. Then slice it into strips and generously top with the fragrant basil aioli. Get ready for an unforgettable bite!
How to Serve Flat Iron Steak with Basil Aioli Recipe
Garnishes
Fresh basil leaves or a light sprinkle of flaky sea salt make wonderful garnishes to enhance both the look and taste of your steak. Adding a few lemon zest curls can also brighten the presentation and echo the citrus notes in the aioli.
Side Dishes
This dish pairs beautifully with simple, fresh sides like grilled vegetables or a crisp green salad. Roasted fingerling potatoes or creamy polenta are also fantastic companions that soak up the basil aioli and complement the steak’s richness.
Creative Ways to Present
For an elevated dinner, consider plating the steak slices fanned out alongside a quenelle of basil aioli. Drizzle extra aioli artistically around the plate for color contrast. Serving on a wooden cutting board with rustic bread on the side can create an inviting, shareable experience perfect for relaxed gatherings.
Make Ahead and Storage
Storing Leftovers
Place any leftover steak and basil aioli in airtight containers and store them separately in the refrigerator for up to 3 days. Keeping the sauce separate prevents the steak from becoming soggy.
Freezing
The flat iron steak can be frozen, but the basil aioli does not freeze well due to its egg yolk base. Freeze the steak wrapped tightly in foil or plastic wrap, then in a freezer bag, for up to 2 months.
Reheating
For best results, gently reheat the steak slices in a skillet over medium-low heat or briefly in the oven to avoid drying them out. Serve with freshly made basil aioli or the reserved portion kept chilled.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While flat iron is prized for its tenderness and flavor, cuts like skirt steak or flank steak can also work well, provided you adjust cooking times to avoid overcooking.
Is it safe to use raw egg yolk in the aioli?
Yes, but ensure you’re using very fresh eggs from a reputable source. If you’re concerned about raw eggs, consider using pasteurized egg yolks or an alternative aioli recipe without raw egg.
Can I make the basil aioli ahead of time?
Yes, you can prepare the aioli a few hours in advance and keep it refrigerated. Just give it a gentle stir before serving as it may thicken or separate slightly when chilled.
What’s the best way to test steak doneness?
Using an instant-read thermometer is the most reliable method. Aim for 155 degrees F for medium doneness to maintain juiciness with no raw center.
Can I substitute the grapeseed oil?
You can, but it’s best to use a neutral oil with a high smoke point like avocado oil to ensure a silky aioli without overpowering flavors.
Final Thoughts
This Flat Iron Steak with Basil Aioli Recipe is an absolute delight that marries simplicity with sophisticated flavors. Once you make it, you’ll appreciate how easy it is to turn a humble cut of steak into a memorable meal that impresses every time. Don’t wait for a special occasion — treat yourself to this delicious pairing soon and savor every bite!
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Flat Iron Steak with Basil Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
This Flat Iron Steak with Basil Aioli recipe features a tender, flavorful grilled flat iron steak paired with a creamy, herb-infused basil aioli. The steak is grilled to a perfect medium temperature, then topped with a fresh, zesty aioli made from egg yolk, garlic, oils, lemon juice, and fragrant basil, creating a delightful balance of smoky and bright flavors ideal for an elegant yet simple meal.
Ingredients
Steak
- 1 lb. flat iron steak
Basil Aioli
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1/4 teaspoon salt
- 1/4 cup grapeseed oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh basil leaves
Instructions
- Heat the grill: Preheat your grill or grill pan to high heat to ensure proper searing of the steak.
- Grill the steak: Place the flat iron steak on the hot grill and cook for 5 minutes. Flip the steak and continue to cook for another 5 minutes or until an instant-read thermometer inserted into the thickest part registers 155°F.
- Prepare the egg mixture: While the steak cooks, whisk together the egg yolk, grated garlic, salt, and 2 teaspoons of water in a small bowl until smooth.
- Incorporate grapeseed oil: Slowly drizzle in the grapeseed oil while whisking continuously to start emulsifying the aioli base.
- Incorporate olive oil: Continue whisking and very slowly add the extra-virgin olive oil, working to create a thick and creamy aioli consistency.
- Add flavorings: Stir in the fresh lemon juice, ground black pepper, and chopped basil leaves until fully combined. Set the aioli aside while the steak finishes cooking.
- Rest and slice steak: Remove the steak from the grill and let it rest for 5 minutes, preferably tented with aluminum foil to retain juices. Then slice the steak into strips.
- Serve: Top the sliced steak with the prepared basil aioli and serve immediately for the best flavor and texture.
Notes
- For best results, let the steak come to room temperature before grilling.
- Use a digital instant-read thermometer to ensure accurate steak doneness.
- The basil aioli can be made ahead and refrigerated up to 1 day; bring to room temperature before serving.
- Adjust grilling time slightly for thicker or thinner cuts of steak.
- This aioli contains raw egg yolk; ensure fresh eggs are used or consider pasteurized eggs for safety.
