# Flat Iron & Spider Steak with Balsamic Cherry Tomatoes, Lardon-Roasted Broccoli & Tallow-Smashed Potatoes > Juicy slices of flat iron and spider steak catch the juices from warm summer cherry tomatoes and a finishing drizzle of aged balsamic. Crisp tallow-roasted potatoes and charred broccoli with salty lardons, shaved Parmesan, and parsley make this a generous welcome-home dinner. - URL: https://www.chezjk.com/recipes/welcome-home-benjamin-flat-iron-spider-steak-with-cherry-tomato-balsamic-tallow - Author: Jonathan Katzman - Cooked and photographed: 2024-08-11 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Flat Iron & Spider Steak with Balsamic Cherry Tomatoes, Lardon-Roasted Broccoli & Tallow-Smashed Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fcb20f88a96308cf2.jpg) ## Pan-Seared Flat Iron & Spider Steak A hard sear gives these flavorful cuts a browned crust while a short rest keeps the centers juicy. Cooking the cuts separately accommodates their different thicknesses. ### Ingredients - 1 lb flat iron steak, central connective tissue removed - 1 lb spider steak, trimmed - 1½ tsp kosher salt, plus more to taste - ½ tsp freshly ground black pepper - 1½ tbsp ghee ### Instructions 1. Pat the steaks dry and season with salt 30 minutes before cooking. Pat the surfaces dry again just before searing. 2. Heat a large cast-iron skillet over medium-high heat. Add the ghee, then sear the steaks in batches without crowding, starting with 2–3 minutes per side. 3. Turn every minute thereafter until the thickest part reaches 125–130°F for a medium-rare finish after resting. Thin spider steaks may finish much sooner than the flat iron; check each piece separately. 4. Transfer to a warm plate, season with black pepper, and rest for 8 minutes. Reserve the resting juices for the tomatoes. 5. Identify the grain on each cut and slice across it into roughly ¼-inch slices. ### Notes - For a more fully cooked finish, cook to 145°F and rest at least 3 minutes. ## Warm Cherry Tomatoes with 20-Year Balsamic Brief cooking releases the tomatoes' juices without turning them into a purée. Aged balsamic added off heat keeps its aromatic sweetness and acidity intact. ### Ingredients - 1 lb mixed red and gold cherry tomatoes - 2 medium shallots, thinly sliced - 1 tbsp ghee - 2 tsp 20-year-aged balsamic vinegar, plus more to taste - 2 tbsp coarsely chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Leave small tomatoes whole and halve any particularly large ones. 2. Heat the ghee in a wide skillet over medium heat. Add the shallots and a pinch of salt; cook for 4–5 minutes until softened and lightly golden. 3. Add the tomatoes and cook for 4–5 minutes, shaking the pan occasionally, until some skins split and the tomatoes release a little juice but mostly hold their shape. 4. Remove from the heat. Stir in the steak's resting juices, then the aged balsamic. Taste for salt, pepper, and acidity. 5. Spoon over the sliced steak and scatter with parsley. ### Notes - Do not reduce the aged balsamic over high heat. If the tomatoes are very juicy, briefly reduce their liquid before adding the vinegar. ## Roasted Broccoli with Lardons, Parmesan & 12-Year Balsamic Lardons render as the broccoli roasts, seasoning the florets while their edges char. Balsamic, parsley, and thin Parmesan shavings balance the rich pork fat. ### Ingredients - 1½ lb broccoli - 4 oz gluten-free thick-cut bacon or cured pork belly, cut into ½-inch lardons - 1 tbsp extra-virgin olive oil - 2 tsp 12-year-aged balsamic vinegar - 1 oz Parmigiano Reggiano, shaved - ¼ cup roughly chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the broccoli into substantial florets with a flat side; peel the thick stalk and cut it into ½-inch-thick pieces. Dry thoroughly. 2. Spread the lardons on a rimmed sheet pan and roast for 7–8 minutes, until starting to render. 3. Toss the broccoli with the olive oil, pepper, and a little salt. Add it to the pan, toss with the rendered fat, and arrange cut sides down in a single layer. 4. Roast for 18–22 minutes, turning once, until the broccoli stems are tender with a little bite, the edges are dark brown, and the lardons are cooked and crisp. Remove any lardons that brown before the broccoli is ready. 5. Transfer to a serving dish and drizzle with the balsamic. Finish with Parmesan shavings and parsley just before serving. ### Notes - Use two pans if needed; crowded broccoli steams rather than browns. Salt lightly at first because the pork and Parmesan contribute plenty. ## Tallow-Roasted Smashed Potatoes Boiling makes the interiors fluffy, while steam-drying and smashing expose craggy surfaces that turn crisp in hot beef tallow. ### Ingredients - 2 lb small yellow potatoes, scrubbed - ¼ cup beef tallow, melted - as needed kosher salt for boiling water and seasoning - to taste freshly ground black pepper ### Instructions 1. Place the potatoes in a saucepan, cover with cold water by 1 inch, and salt generously. Bring to a boil, then simmer for 15–20 minutes, until a knife slides easily through the centers. 2. Drain and let steam-dry for 8–10 minutes. Meanwhile, heat the oven to 425°F. 3. Coat a heavy rimmed sheet pan with half the melted tallow. Arrange the potatoes on it and gently press each with a flat-bottomed glass to about ½ inch thick, keeping the pieces loosely intact. 4. Drizzle with the remaining tallow and season with salt and pepper. 5. Roast for 35–45 minutes, turning carefully after about 25 minutes, until both sides are deeply golden and the broken edges are crisp. Give them additional time if they still look pale. ### Notes - Keep the potatoes in one uncrowded layer. Let the first side form a firm crust before attempting to turn them. ## Overall Timing / Workflow The potatoes set the schedule, while the broccoli shares their oven. The steaks and tomatoes finish on the stovetop just before serving. ### Instructions 1. 0:00 — Start the potatoes in salted water and heat the oven to 425°F. Prepare the broccoli, lardons, shallots, tomatoes, and garnishes. 2. 0:20 — Drain and steam-dry the potatoes. Salt the steaks. 3. 0:30 — Smash and coat the potatoes with tallow; put them in the oven. 4. 0:40 — Begin roasting the lardons on a second sheet pan, then add the broccoli after 7–8 minutes. 5. 0:50 — Start the shallots and tomatoes in a skillet. Turn the potatoes once their undersides have formed a crust. 6. 0:55 — Sear the steaks in a separate hot skillet, checking each cut individually for doneness. 7. 1:05 — Rest the steaks. Check both sheet pans; remove the broccoli when ready and let the potatoes continue crisping if needed. 8. 1:15 — Add steak juices and 20-year balsamic to the tomatoes. Dress the broccoli with its 12-year balsamic, shave over the Parmesan, slice the steak, and serve. ### Notes - Timing varies with steak thickness and potato size. Keep the finished broccoli loosely covered, but leave crisp potatoes uncovered. ## Plating Keeping the potatoes separate from the tomato juices preserves their crispness while the steak benefits from the warm, juicy topping. ### Instructions 1. Arrange the sliced steaks across the lower half of a warm platter or individual plates. 2. Spoon the warm cherry tomatoes, shallots, and their balsamic juices over the beef. 3. Pile the crisp potatoes to one side and the broccoli alongside, keeping the potatoes out of the sauce. 4. Distribute the broccoli's lardons and Parmesan visibly across the top and finish with the prepared parsley. ## Leftover Path Separate storage prevents the potatoes from absorbing tomato juices and allows each component to be reheated without overcooking the beef. ### Instructions 1. Refrigerate the steak, tomatoes, broccoli, and potatoes in separate airtight containers within 2 hours. Use within 3–4 days. 2. Recrisp the potatoes in a 425°F oven for 10–15 minutes. Warm the broccoli alongside for the final 6–8 minutes. 3. Warm the tomatoes gently in a small saucepan. For the best steak texture, serve thin slices cold or just take the chill off with the warm tomatoes rather than cooking them again. 4. Turn remaining steak and broccoli into a chopped lunch salad, using the tomato-balsamic juices as part of the dressing. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.