Grilled Flat Iron Steak with Toasted Spice Vinaigrette

Ingredients:

For the Steak:

• 2 lbs flat iron steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the Toasted Spice Vinaigrette:

• 2 tbsp olive oil
• 1 tsp whole coriander seeds
• 1 tsp whole cumin seeds
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. Pat the steak dry and rub with olive oil, salt, black pepper, and garlic powder. Let rest at room temperature for 20–30 minutes.
2. Heat a small skillet over medium heat. Add the coriander and cumin seeds and toast for 2–3 minutes, stirring frequently, until fragrant. Crush the toasted spices using a mortar and pestle or spice grinder.
3. In the same skillet, heat 2 tablespoons olive oil. Add the minced garlic and cook for 30 seconds. Stir in the crushed spices, smoked paprika, and red pepper flakes, then remove from the heat.
4. Whisk in the red wine vinegar, Dijon mustard, honey, extra-virgin olive oil, lemon juice, parsley, salt, and black pepper until well combined.
5. Preheat a grill to medium-high heat. Grill the steak for 4–5 minutes per side for medium-rare, or until it reaches your preferred doneness.
6. Transfer the steak to a cutting board and let it rest for 10 minutes.
7. Slice the steak thinly against the grain.
8. Arrange on a serving platter and drizzle generously with the toasted spice vinaigrette.

Serving Suggestions:

• Serve with grilled asparagus, roasted potatoes, or grilled corn on the cob.
• Pair with a fresh tomato and cucumber salad.
• Garnish with additional chopped parsley and lemon wedges.