Flat Iron Steak
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled flat iron steak topped with a bright sun-dried tomato sauce, optionally served with a fresh corn and zucchini salad. A quick summer dinner that feels restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (1 pound each) flat iron steaks
- Olive oil
- Salt and pepper
- 2 cloves garlic
- 1/2 cup sun-dried tomatoes in oil (gently packed to measure)
- 1 large lemon
- 1/2 cup oil (I use all the oil from the tomatoes container and use olive oil for the rest of the 1/2 cup)
- 2 ears sweet corn (14 ounces, shucked)
- 2 small zucchini (14 ounces, stems removed and halved horizontally)
- 1 cup cherry tomatoes (halved or quartered)
- Parmesan cheese (Freshly shaved)
- 3 to 4 tablespoons fresh basil
At a glance
PER SERVING · TIME 47M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 12m
- Sodium
- 541mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 503mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.