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
Scale
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.
