Peppercorn Rubbed And Grilled Flat Iron Steak Food

GRILLED FLAT IRON STEAK

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.

FLAT IRON STEAK WITH THREE PEPPER RUB

Steps:

• Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

PEPPER STEAK AND RICE

Steps:

• Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
• Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
• Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
• In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

SOUTHWEST FLAT IRON STEAK

Steps:

• Combine all ingredients (except steak) in a small bowl.
• Press rub evenly onto flat iron steaks. Let set for 1- 2 hours.
• Grill over hot fire, turning often to avoid burning, being careful not to overcook.
• Cut across the grain.

GRILLED FLAT IRON STEAK

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.

GRILLED FLAT IRON STEAK WITH ROASTED RED PEPPER PESTO

Steps:

• Toss steaks with lemon juice then rub all sides with olive oil. Season liberally with salt and pepper. Let steak stand 10 minutes.
• Grill steaks 8-10 minutes, flipping once until steaks are medium degree of doneness (or your desired doneness) Remove steak from heat and cover loosely with tin foil. Let stand 10 minutes
• Place roasted red peppers, basil, garlic, and Parmesan in a food processor. Pulse pesto while drizzling oil through top until smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste.
• Thinly slice steak against the grain and arrange on top of noodles or rice. Spoon pesto on top and garnish with additional roasted red peppers and fresh basil. Enjoy!

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK

Steps:

• Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

PEPPERCORN STEAK

Steps:

• Heat a grill to medium. Grill the steaks to the desired doneness.
• Bring 4 cups water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add the roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.

FLAT IRON STEAK WITH THREE PEPPER RUB

Steps:

• Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.