TENDER FLAT IRON STEAK
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth
Provided by NcMysteryShopper
Categories Steak
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients thoroughly and marinate steak for one hour.
- Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
Nutrition Facts : Calories 976.6, Fat 65.1, SaturatedFat 20.9, Cholesterol 294.8, Sodium 336.9, Carbohydrate 2, Fiber 0.2, Sugar 0.1, Protein 85.4
GRILLED FLAT IRON STEAK
I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.
Provided by BakinBaby
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place steak in a plastic sealable bag.
- In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
- Let meat set at room temperature for at least one hour prior to grilling.
- Remove meat from the marinade and discard marinade.
- Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
- Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
- Thinly slice the steak across the grain.
Nutrition Facts : Calories 257.7, Fat 19.7, SaturatedFat 5.2, Cholesterol 61.4, Sodium 71.5, Carbohydrate 1.2, Sugar 0.8, Protein 17.8
GRILLED FLAT IRON STEAK
This is a general flat iron steak recipe you can use as a template. Serve this with a chopped salad or over rice, or alongside good bread.
Provided by Hank Shaw
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Salt your flat iron steaks on both sides and let them sit, uncovered, in the fridge up to overnight, and at least 1 hour. I like to set them on a rack over a tray to catch any juices. This preseasons your meat and will help develop a better crust on the grill.
- Get your grill very hot and clean and oil your grates as I described above. When you start this process, take your steaks out of the fridge to warm up a bit. You still want them cool, though, so no more than about 15 minutes.
- Grill your flat iron steaks hard on one side, a good 5 minutes without touching them. Flip and grill to the doneness you like, anywhere from 2 to 10 minutes, depending on the heat and the thickness of your steak. Use the finger test for doneness to determine this.
- Move your steaks from the grill, coat them with freshly cracked black pepper - or whatever spices and herbs you like - and let it rest 5 minutes. Slice across the grain (the narrow end), and squeeze citrus juice over it all.
Nutrition Facts : Calories 599 kcal, Protein 65 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 225 mg, Sodium 252 mg, ServingSize 1 serving
PERFECT FLAT IRON STEAK
This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.
Provided by Cocina JNOTS
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h28m
Yield 6
Number Of Ingredients 10
Steps:
- Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
- Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g
SOUS VIDE FLAT IRON STEAK RECIPE (+VIDEO)
Sous Vide Flat Iron Steak is an easy and foolproof recipe to cook this affordable cut, delivering intense beef flavor with a very tender texture. Cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear produce the best result.
Provided by Izzy
Categories Dinner Main Course
Time 2h5m
Number Of Ingredients 5
Steps:
- Add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you'd like to cook to other doneness, see the temperature chart in the post above.
- Season your flat iron steak generously with salt, pepper, and garlic powder.
- Place the seasoned steak to a zip-lock bag.
- Seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water, and push the air out. (If the water is already heating up, you can use a kitchen tong to push the bag into the water). Then seal the rest of the bag. (This technique is called "water displacement method").
- Lave the vacuum-sealed bag in the sous vide water bath. Make sure it is fully submerged.
- Cook for 2 hours.
- When the timer goes off, remove the bag from the water bath and transfer it to an ice bath (or refrigerator). Let it chill for about 10 minutes.
- Remove the steak from the bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
- Season with more salt and pepper if necessary.
- Place the cast-iron skillet or grill on medium-high heat, and add olive oil. Once hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).
- Slice against the grain and serve immediately.
Nutrition Facts : Calories 462 kcal, Carbohydrate 1 g, Protein 43 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 150 mg, Sodium 749 mg, Sugar 1 g, ServingSize 1 serving
FOOLPROOF FLAT IRON STEAKS
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Provided by Anonymous
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
- Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
- Remove steaks from bag and discard marinade.
- Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g
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- Grill Flavor your steak with spices a few hours before cooking. To get the most flavor in your meat, rub your favorite spices on the steak about 2-4 hours before you plan to grill.
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- Dry. Dry the meat with a clean paper towel. Be sure to soak up all of the juices. Drying the meat will ensure the steak will have a crunchy exterior.
- Season + Marinate. Flavoring the meat is such an important step. You will need more seasoning (salt) than you think! You will want to marinate a flat iron steak for about 30-60 minutes before cooking.
- Bring to room temperature. After you season + marinate the steak, allow it to come to room temperature before cooking (30-60 minutes). You do this so that it cooks evenly and doesn't shock the meat.
- Preheat the skillet (make sure it's hot) This is so important. If the skillet isn't 100 percent hot when you add the steak, it will cook unevenly and you won't end up with a nice crunchy "bark" on the outside.
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