Flat Iron Steak with Caramelized Sweet Onion Pan Sauce + Garlicky Sautéed Green Beans
A simple, not-too-similar-to-your-recent-meals beef dinner: quick-seared flat iron steak with a glossy onion pan sauce and a warm side of sautéed green beans. No chimichurri, no peppers, no mushrooms.
Back to full listIngredients
- Choice Flat Iron Beef Steak 1 lb $11.99 (sale)
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, thinly sliced $5.49
- Fresh Green Beans 1 lb $3.69
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
- Olive oil 2–3 tbsp
- Butter (optional, for sauce) 1 tbsp
- Vinegar (red wine or apple cider) or lemon 1–2 tsp
- Beef broth or water 1/3 cup
- Salt & black pepper to taste
- Optional: Dijon mustard 1 tsp
Instructions
- Prep: Pat steak dry. Season generously with salt and pepper. Slice onion. Trim green beans. Mince garlic.
- Cook green beans (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Add green beans and a pinch of salt. Sauté until bright and crisp-tender, 5–7 minutes. Add half the garlic for the last 30 seconds. Transfer to a plate and keep warm.
- Sear steak (stove): In the same pan, add 1 tbsp oil. Sear steak over medium-high until well-browned, about 3–4 minutes per side for medium-rare (adjust to thickness). Move steak to a plate and rest 8–10 minutes.
- Onion pan sauce: Lower heat to medium. Add onions with a pinch of salt. Cook, stirring, until softened and browned, 6–10 minutes. Add remaining garlic for 30 seconds. Deglaze with broth/water, scraping up browned bits. Simmer 1–2 minutes until lightly glossy. Stir in butter and/or Dijon (optional). Add vinegar/lemon to brighten. Taste and adjust salt/pepper.
- Serve: Slice steak against the grain. Spoon onion sauce over steak and serve with the garlicky green beans.
Health notes: ~700–850 calories per serving. High protein; keep portions ~6–8 oz cooked steak per person and add extra green beans for a lighter plate.
Drink pairing: Washington Cabernet Franc or a WA red blend.