October 15, 2015
Seared Grass Fed Flat Iron Steak with Marrow and Greens
Seared Grass Fed Flat Iron Steak with Marrow and Greens
Author: Nell Stephenson
Recipe type: Entree
Cuisine: Paleo
Serves: 4
Incorporating roasted marrow allows an incredible flavor boost to an ordinary steak with greens. You'll also get extra vitamins and minerals provided by any dish implementing the nose to tail principles.
Ingredients
- 2 grass fed marrow bones, marrow scooped out
- 2 pounds grass fed flat iron steak
- 6 cups of wild arugula or greens of your choosing
Instructions
- Preheat oven to 450
- Let steak come to room temperature 30 minutes prior to cooking
- Place marrow bones, cut side up, in glass baking dish and cook for 15 minutes until soft and easy to scoop with spoon
- Remove from oven and cover with foil
- Heat cast iron skillet to medium high and sear steak roughly three minutes, flipping once half way
- Remove from skillet and place on plate, tented with foil for 10 minutes to rest
- Check temperature for 125 for rare, then slice against the grain
- Scoop marrow out and cut into cubes
- Arrange arugula on plate and top with steak and marrow
