FLAT IRON STEAK WITH THREE PEPPER RUB
A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.
Provided by Danny Jaye
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 2.5 g, Cholesterol 103.2 mg, Fat 17.8 g, Fiber 0.7 g, Protein 31.5 g, SaturatedFat 6.8 g, Sodium 882.3 mg, Sugar 0.9 g
SPICY FLAT IRON STEAK RUB
This is a super flavorful rub with a Southwest taste for flat iron steak. You can use this recipe for grilling, broiling or stove top (fry pan or stove top grill) cooking. The steak is also great served with a few slices of avocado on top. Let the rub sit for up to 2 days, if possible, for the best flavor.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
- Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 9.4 g, Cholesterol 154.8 mg, Fat 40.4 g, Fiber 1.3 g, Protein 47.2 g, SaturatedFat 12.3 g, Sodium 184.5 mg, Sugar 7.1 g
FLAT-IRON STEAK WITH DRY RUB
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
Provided by Oolala
Categories Steak
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and stir to mix.
- Rub the mixtue into the steaks to season and drizzle with olive oil.
- Heat a large iron skillet over medium heat for several minutes until hot.
- Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
- Let meat rest for 5 minutes then serve.
Nutrition Facts : Calories 435.1, Fat 33, SaturatedFat 9, Cholesterol 110.6, Sodium 709.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 32.2
THE BEST DRY RUB STEAK RECIPE
The best dry steak rub that is loaded with flavor, juicy, and tasty. This is a copycat Longhorn Steak Recipe, that gives you that restaurant-quality steak.
Provided by Kelsey Apley
Categories Dinner
Time 4h5m
Number Of Ingredients 10
Steps:
- In a bowl, you will want to put your salt, brown sugar, corn starch, garlic salt, garlic powder, onion powder, smoked paprika, chili powder, and pepper.
- Stir the steak rub around and then add the seasoning to all sides of your steaks. You will want to apply it liberally.
- Then place seasoned steaks in aluminum foil and cover and place in the fridge for up to 4 hours.
- To cook steaks you will turn your pellet grill on and heat to 500 degrees.
- Then place your steaks on the hot grill and cook 4-8 minutes per side depending on the doneness of your steak.
- The cook time will vary depending on the thickness of your steaks. So use your best judgment.
- This copycat Longhorn Steak rub is so easy, and a very savory rub to use on all your cuts of steak.
Nutrition Facts : ServingSize 1 g, Calories 335 kcal, Carbohydrate 5 g, Protein 58 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 45 mg, Sodium 56 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 19 g
GRILLED FLANK STEAK RECIPE
Flank steaks, sometimes called London Broil steaks, are cheaper because they have very little fat, and they can be chewy if you overcook them or cut them improperly. This is the only recipe you'll ever need in order to get them cooked perfectly on the grill.
Provided by Kris Coppieters
Categories Dinner Main Course
Number Of Ingredients 3
Steps:
- Prep. An hour or two before cooking, moisten the surface of the meat, salt it, and place it in the fridge. This technique is called a dry brine and it does a great job of amplifying flavor because the salt is sucked down deep into the meat.
- Flank steak is usually wedge shaped. One end is a lot thicker than the other. When you cook it hot and fast one side is either overcooked or undercooked. So here's how to outsmart the steak. If your steak is more than 1/4" thicker at one end than the other, cut it in half and start the thick half first. This is important: Make a mental note of which way the grain of the fibers is running. You can even put a toothpick in there as a pointer.
- Lightly coat the meat with oil to help darken the surface and keep it from sticking.
- Fire up. Start a 2-zone fire and get the hot zone as hot as possible. Flank steak is best over charcoal or the sear burner of a gas grill. If you are using charcoal, here's a trick: Raise the coals so they are about 2" below the cooking grate. On a Weber Kettle, put a couple of bricks under the charcoal grate as shown here. We want high heat so we can take the surface to dark brown and crusty, almost but not quite charred.
- Cook. Put the thick half of the flank steak on first, about 2 minutes ahead of the thin half. Leave the lid off. Cook about 4 minutes on the first side or until it gets dark brown and from the side you can see the color has changed about 1/4" up the side. Cook on the other side about 3 minutes. The exact time will depend on your grill. If the skinny section finishes too fast you can move it to the indirect zone.I like mine rare to medium rare, at about 125°F, which is where it is when the juices start to come through the surface. Use an instant read meat thermometer to be sure you get it right.
- Slice. Remove the flank steak from the grill and set on a cutting board. The way you carve the meat is crucial to making it easy to chew. Flank steak tends to be tough, but if you cut it thin and across the grain, it is easier to chew. Click here to learn more about the proper way to carve flank steak. Place the meat on a cutting board. Hold a thin blade at a 45 degree angle and cut 1/8" slices across the grain.If you slice with the grain it will be much too chewy. On a flank steak, the first cut will be a little overcooked. Not to worry, the center cuts will be just fine.
- Serve. Plate the meat, laying it out in a fan. If wanted, top it with a little chimichurri sauce but be careful not to add too much as you want to meat taste to shine through. It can also be served over salad.
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