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Creole Pan-Fried Flat Iron Steak

"My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic."

By allrecipes · From Open Recipes · 9 ingredients
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Creole Pan-Fried Flat Iron Steak

Why it works: Pepper and lime match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Creole Pan-Fried Flat Iron Steak

3 servings
Prep10 min
Cook20 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

369Calories
27 gProtein
27 gFat
5 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Beef100g cooked250
Butter1 tbsp (14g)102
Limejuice of 1 lime (44ml)11
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Saucenot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + limetop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Lime + garlictop 7% of all pairs
    Smell alikestrong
    Cooked together3,411 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the garlic

How well each one fits the dish's main ingredients (pepper, sauce, lime, butter):

  1. Parsleyfits better
  2. Corianderfits better
  3. Tarragonfits better
  4. Garlicthe original

Fit is the average pairing score against pepper, sauce, lime, butter. Candidates are from the same food group and used in at least 100 recipes.