Grilled flat iron steak

This post-workout dinner from Lafayette feels like comfort food.

Harnessing the historic urban architecture of the neighborhood, Equinox’s newest Bond Street outpost just so happens to be nestled amongst some of the very best restaurants in New York City. That’s why Furthermore rounded up three fresh and filling recipes perfect for pre- or post-workout eats, courtesy of our culinary neighbors. Below, an iron-rich dinner option; also in the series, The Smile's pre-workout parfait and Vic's New York's protein-rich spinach salad.

Grilled Flat Iron Steak Steak au Roquefort with Watercress and Lemon

Courtesy of: Lafayette
"As the temperatures start to cool during fall, we find ourselves reaching for cream and butter in the kitchen more and more. This preparation is a simple way to ‘sauce’ a steak at home and still have it feel like a restaurant dish," says Brian Nasworthy, chef at Lafayette.

Serves 2

1 68g Flat Iron Steak, trimmed of fat
1 slice of Roquefort Blue Cheese
6 Tbsp water
1/2 cup fresh squeezed lemon juice
1/2 tsp lemon zest
2 1/2 Tbsp sugar
1 1/2 tsp kosher salt
7 1/2 Tbsp extra virgin olive oil
1/2 cup watercress, trimmed and washed

Directions:Set a grill pan over high heat until it is very hot, 1 to 2 minutes (or heat a charcoal or gas grill to high). Sear the steak to medium rare (130°F) or about 5-8 minutes per side. Transfer the steak to a cutting board and add Roquefort slice, loosely tent with aluminum foil and rest for 10 minutes.

In a large bowl combine water, lemon juice, lemon zest, sugar, and salt, gradually add in oil until fully mixed. Drizzle watercress with desired amount of dressing and toss to coat. Serve alongside steak.