Flat iron steak in butter with tomato sauce and noodles

Ingredients:

• 4 flat iron steaks, 1 cm thick (700 g total)
• 2 tablespoons of vegetable oil
• 6 tablespoons of butter
• 2 sprigs of fresh thyme
• 170 g egg noodles
• 2 tbsp chopped fresh flat-leaf parsley
• 2 cups cherry tomatoes, halved
• 1 teaspoon balsamic vinegar

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Heat a large cast-iron skillet over medium heat. Add vegetable oil to the hot skillet. Season the steaks with salt and black pepper and cook 2 steaks at a time until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the remaining 2 steaks and cook until browned on one side, about 4 minutes.
3. Flip the steaks and return the first two steaks to the pan, raw side down. Add 2 tablespoons of butter and thyme. Once the butter has melted, tilt the pan slightly to catch the liquid, then spoon the butter over the steaks and cook until medium-rare, about 4 more minutes. Transfer the steaks to a plate and let them rest. Do not wash the pan.
4. Add the noodles to boiling water and cook according to package directions. Separately, pour off 1/4 cup of the water and drain the noodles in a colander. Return the noodles to the pot and toss with 2 tablespoons of butter and parsley.
5. Add the tomatoes to the same skillet you used to sear the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and mash thoroughly with a slotted spoon or potato masher. Add the remaining 2 tablespoons butter and vinegar and stir until incorporated, adding up to 1/4 cup of the noodle water if the sauce looks dry. Sprinkle with 1/2 teaspoon of salt.
6. Slice the steaks thinly across the grain and add any juices to the sauce. Divide the sliced ​​steaks among 4 plates and top with a little sauce. Serve with noodles.