Cooking With Chicago Chefs: Tanya Baker’s Grilled Flat Iron Steak

In a new weekly segment, NBC Chicago teams up with Chicago chefs for a lesson in cooking. This week, chef Tanya Baker from The Boarding House shows off her Grilled Flat Iron Steak.


Braised cipollini onions
1lb cipollini onions peeled
4 cups balsamic vinegar
1 cup clover honey
Salt and pepper to taste


In a small saucepot combine all ingredients. Simmer on lowest heat until onions are tender. When ready to serve, bring liquid up to a boil and mount with butter, making sure to stir briskly until butter is fully incorporated.

King oyster mushrooms  

These are available at many specialty grocery stores and Asian markets. If unavailable, any other mushroom will suffice. Slice mushrooms into thirds lengthwise. With a paring knife, score the mushroom on a diagonal from top to bottom. Slice remaining mushrooms to desired thickness. In a hot pan, sear mushrooms in a single layer to ensure caramelization. Finish with salt, fresh herbs and butter.

Flat iron

If you cannot find at your local grocery store, ask your butcher for top blade steak.
This is a great cut of meat for marinating and grilling. However, a nice hard sear works beautifully as well. Part very versatile piece of meat, flat iron steak goes great with almost any vegetable, salsa, grain, or starch. Make sure to lightly oil each side, season with salt and pepper or desired seasonings. Grill for about 3 minutes on each side for medium rare. Make sure to let your meat rest before slicing!

Herbed butter
1lb butter, room temp
1 sprig fresh rosemary
2sprigs fresh thyme
1/4cup fresh parsley
Salt and pepper to taste

Using the whisk attachment on your kitchen mixer. Cut butter into small pieces and whip until it turns white. Add chopped herbs and salt to desired taste. Make sure to turn off mixer and scrape sides of bowl to ensure proper distribution of herbs and seasoning.

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