Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Grilled Rosemary–Garlic Flat Iron Steak + Charred Broccoli + Creamy Smashed Yukon Golds

Think steakhouse vibes in under an hour: juicy grilled flat iron with a punchy rosemary–garlic rub, plus char-kissed broccolini and a quick, creamy smashed Yukon Gold on the stove. Bright, savory, and deeply satisfying without feeling heavy.

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Ingredients

  • Boneless Flat Iron Beef Steak (1 Steak) 1 lb $13.99/lb
  • Broccoli Crown 1 lb $2.19/lb
  • Organic Yukon Gold Potatoes 1 lb (about 2 medium) $3.99 (3 lb)
  • Organic Jumbo Yellow Onions (optional for potatoes) 1/4 lb (about 1/2 small), finely chopped $1.49/lb
  • Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
  • Pantry: rosemary (dried or fresh), olive oil, butter or Greek yogurt/sour cream, milk, salt, black pepper, lemon (optional) as needed

Instructions

  1. Prep: Preheat grill to medium-high (about 450°F). Set a medium pot of salted water on the stove to boil. Pat dry 1 lb flat iron steak. Cut 1 lb broccoli crown into long florets (broccolini-style pieces). Peel and cut 1 lb Yukon Gold potatoes into 1-inch chunks. Mince 2 garlic cloves. (Optional) finely chop about 1/2 small yellow onion.
  2. Season steak: In a bowl, mix 1 1/2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried rosemary (or 1 tbsp chopped fresh), 1 tsp kosher salt, and 1/2 tsp black pepper. Rub all over the 1 lb flat iron steak. Let sit while potatoes cook.
  3. Cook potatoes (stove): Add the 1-inch potato chunks (1 lb) to boiling salted water. Simmer until very tender, 12–15 minutes. Drain well and return to the pot over low heat for 30 seconds to steam off moisture.
  4. Smash potatoes (stove): Mash the hot potatoes with 2 tbsp butter (or 2–3 tbsp Greek yogurt/sour cream) and 2–4 tbsp milk, plus 1/2 tsp salt and pepper to taste. If using onion, quickly sauté the chopped onion in 1 tsp olive oil for 3–4 minutes first, then fold into the mash.
  5. Grill broccoli: Toss broccoli florets (about 1 lb) with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Grill in a grill basket or on foil, turning occasionally, until charred-tender, 6–10 minutes. (Optional) finish with a squeeze of lemon.
  6. Grill steak: Grill the seasoned 1 lb flat iron steak 4–6 minutes per side for medium-rare to medium (pull around 130–135°F for medium-rare, 140°F for medium). Rest 5–8 minutes, then slice against the grain.
  7. Serve: Plate sliced steak with the smashed potatoes and grilled broccoli. Spoon any steak juices over the potatoes.

Health notes: ~850–1000 calories per serving (depends on butter/sour cream). High protein; good fiber and micronutrients from broccoli; moderate saturated fat—keep it lighter by using olive oil and Greek yogurt instead of sour cream/butter.

Drink pairing: Go medium-bodied and savory to match beef char and rosemary. Local WA pick: Columbia Winery Cabernet Sauvignon (Columbia Valley). Also great: a Washington Syrah (peppery) or an Oregon/WA Pinot Noir (earthy, lighter).

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You asked

What's the best cut of steak

Careme

For this rosemary–garlic grilled steak, the best cut is flat iron: very tender, beefy flavor, and grills evenly. Great alternatives: - Ribeye: most flavorful/juicy, but pricier. - Top sirloin: solid flavor, leaner, good value. - Skirt steak: big flavor, but less tender—needs hot/fast cooking and thin slicing. If you want the “best” overall for tenderness + value here: flat iron.

You asked

Missed the broccoli what veg could I substitute

Careme

Good swaps that cook similarly (and are in season-ish for WA winter): - Brussels sprouts: halve and grill 8–12 min, cut-side down first. - Cauliflower: thick “steaks” or florets; grill 10–15 min, turning. - Rapini (broccoli rabe): quick grill 4–6 min; finish with lemon. - Mushrooms (cremini/portobello): grill 6–10 min until browned. - Carrots: grill 12–18 min (parboil 3–4 min first for speed). Closest in feel to broccoli: rapini or Brussels sprouts.

You asked

Can I use skirt steak instead?

Careme

Yes—skirt steak is a great swap, just adjust timing. - Grill hotter and faster: ~2–4 minutes per side (depending on thickness) for medium-rare; pull at 130–135°F and rest 5–10 minutes. - Optional but helpful: add a little acid (1–2 tsp lemon juice or vinegar) to the rosemary–garlic mix and marinate 20–60 minutes. - Slice very thin against the grain.

Planned by Careme.