Flat-iron steak is cut from the shoulder but has a texture similar to sirloin, and it has incredible marbling. You might see it labeled “top blade steak” or “patio steak” in different markets. This dish is meaty and fresh all at the same time.
Bring a large pot of salted water to a boil. Add the chard to the boiling water and cook for 5 minutes. Drain the chard and, when cool enough to handle, squeeze dry, and coarsely chop.
Melt the remaining
Rub the steak with olive oil and season liberally with salt and pepper. Heat a large cast iron or other heavy skillet over high heat. Once the pan is hot, add a 2-count of olive oil. Sear the steak without moving for 5 to 8 minutes on one side, then flip, and sear on the second side for another 8 to 10 minutes. Transfer the steak to a cutting board to rest for 10 minutes. While the steak rests, combine the beef broth, lemon juice, and olives in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes.
To serve, slice the steak across the grain in
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