ARE FLAT IRON STEAKS TENDER RECIPES
TENDER FLAT IRON STEAK RECIPE - FOOD.COM
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
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
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, FatContent 65.1, SaturatedFatContent 20.9, CholesterolContent 294.8, SodiumContent 336.9, CarbohydrateContent 2, FiberContent 0.2, SugarContent 0.1, ProteinContent 85.4
FLAT IRON STEAK RECIPE (EASY & VERSATILE) | KITCHN
Steps:
- Prepare the following, adding each to a zip-top gallon bag as you complete it: Pick the leaves from 2 fresh rosemary sprigs until you have 2 teaspoons and coarsely chop, smash and peel 2 garlic cloves, trim and cut 2 medium scallions into 1-inch lengths.
- Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground coriander, and stir to combine. Add 1 flat iron steak, press to remove any air, and seal the bag. Massage the steak to coat in the marinade. Place on a plate and refrigerate for at least 4 hours and up to overnight.
- Remove the steak from the marinade and pat dry with paper towels. Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high heat until shimmering. Add the steak and cook, rotating the pan 90° halfway through, until a golden-brown crust forms on the bottom, 4 to 5 minutes total. Flip the steak and repeat browning the second side.
- Reduce the heat to medium. Flip the steak and continue to cook, flipping every 1 to 2 minutes, until the thickest part of the steak registers 125°F to 130°F for medium rare, 4 to 6 minutes more (for a total cooking time of 12 to 15 minutes from when the steak first went into the pan). Transfer the steak to a clean cutting board and let rest for 5 minutes. Slice across the grain to serve.
Nutrition Facts : SaturatedFatContent 5.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 3.0 g, SugarContent 0.8 g, ServingSize Serves 4, ProteinContent 27.4 g, FatContent 24.6 g, Calories 339 cal, SodiumContent 444.7 mg, FiberContent 0.9 g, CholesterolContent 0 mg
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