Pan-Seared Flat Iron Steak with Herb Topping

Season the flat iron steak generously on both sides with kosher salt and let it rest on the counter.

While the steak rests, prepare the herb topping. Thinly slice the green onion and chop the parsley leaves.

In a small bowl, combine the sliced green onion and chopped parsley.

To the herbs, add kosher salt, olive oil, malt vinegar, and freshly ground black pepper. Mix to combine and set aside.

Preheat a heavy-bottomed pan or skillet over medium-high heat. Add a couple of tablespoons of cooking oil.

Carefully lay the steak in the hot pan, away from you, to avoid splatter.

Sear the first side for about 1.5 minutes until a deep brown crust forms.

Flip the steak and cook the second side for about 45 seconds for a medium-rare finish.

Remove the steak from the pan and transfer it to a cutting board to rest for a few minutes.

Slice the steak thinly against the grain. For flat iron, you may need to cut at a slight angle to get the most tender slices.

Arrange the sliced steak on a board or plate and top with the prepared herb salad.