Garlic Parm Potatoes and Grilled Flat Iron Steak

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Sometimes the simplest meals are the most satisfying. These garlic parm potatoes, crisped in a cast iron skillet and finished with rosemary butter, pair perfectly with a juicy grilled flat iron steak. It's a straightforward, rustic dish that delivers bold flavor without overcomplication.

Flat iron steak has become one of our go-to cuts for weeknight grilling. It’s quick-cooking, tender when sliced against the grain, and packs great beefy flavor. Add a pile of golden-skinned baby potatoes and a blanket of grated Parmigiano Reggiano, and you've got a full meal in one pan.

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This dish is about nailing the timing. The potatoes are par-boiled until just slightly tender, then crisped over high heat while the steak rests. That allows the outsides to brown beautifully while the insides stay creamy. A quick toss in butter, minced garlic, and chopped rosemary takes them over the top. Grated Parm finishes it off with that nutty, savory layer everyone loves.

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DIRECTIONS

STEP 1: PAR-BOIL

• Place whole baby potatoes in a pot and cover with cold water.

• Bring to a boil, then add salt.

• Simmer until slightly tender — just enough that a knife meets light resistance when inserted (about 8–10 minutes).

  • Tip: Don’t overcook — the potatoes will finish cooking and crisp up in the skillet. Drain and let steam dry.

STEP 2: SEAR

• Immediately before grilling, pat the flat iron steak dry with a paper towel.

• Generously season both sides with kosher salt and black pepper.

• Sear over high heat or grill until medium-rare (130–135°F).

• Remove from grill and rest for 10 minutes, then slice thinly against the grain.

STEP 3: POTATOES

• While the steak rests, heat olive oil in a cast iron skillet over high heat.

• Add the par-boiled potatoes and cook until golden and crisp on all sides, about 7–10 minutes, turning occasionally.

STEP 4: COAT

• Add 2 TBSP unsalted butter and the minced garlic to the skillet.

• Stir until melted and fragrant, about 1–2 minutes.

• Add chopped rosemary and toss to coat.

• Optionally, garnish with fresh chopped parsley.

STEP 5: FINISH

• Grate Parmigiano Reggiano over the hot potatoes.

• Add sliced steak on top and serve immediately.

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INGREDIENTS

Makes 2-3 servings

POTATOES

• 1.5 lbs baby Yukon gold potatoes

• Olive oil

• Kosher salt and black pepper

• 2 TBSP unsalted butter

• 2 garlic cloves, minced

• 1 TBSP chopped fresh rosemary

• Parmigiano Reggiano, for grating

• Fresh parsley, chopped (optional)

STEAK

• 1 lb Flat iron steak

• Kosher salt and black pepper

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