Sundays are my days for cooking. Usually something healthy that I can eat through the rest of the week. This go around, I spied some grass fed flat iron steaks at the market. I'm a fan of the flat iron cut. It can be tougher than some other cuts but it's also chock full of flavor. I find if you cook it right and cut it against the grain, there's no toughness.
Here's what I did. For the steak, I seasoned it with Kosher sald and fresh ground pepper and let it sit out until it came to room temperature. Once it did, I cooked it in a searing hot pan with a wee bit of olive oil. How long you cook it is up to you. I like my steak medium rare so I cooked it about 3-4 minutes on each side. Then I let it rest before slicing it against the grain.
For the noodles and veggies, I first blanched the broccolini in salted water then ran cold water over them after drained to stop the cooking. I then sauteed in some olive oil (actually to tell the truth, I had also cooked up some chicken thighs to have for the week so I cooked the broc in the same pan so as not to let all those fine pan drippings go to waste).
I cooked the soba noodles according to package directions (about 6 minutes) and then tossed them with the veggies, fresh cilantro and a sauce of canola oil, sriracha, chili flakes, rice vinegar and sioy sauce. I served it up with the sliced steak atop the noodles. Delish!