SMOKED FLAT IRON STEAK RECIPES

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FLAT IRON STEAK RECIPE (EASY & VERSATILE) | KITCHN



Flat Iron Steak Recipe (Easy & Versatile) | Kitchn image

It takes under 30 minutes to make this incredibly tender flat iron steak.

Provided by Meleyna Nomura

Categories     Main dish    Dinner    Meat dish

Total Time 1500S

Prep Time 600S

Cook Time 900S

Number Of Ingredients 13

2 sprigs fresh rosemary
2 cloves garlic
2 medium scallions
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 (1 1/4- to 1 1/2-pound) flat iron steak
2 tablespoons neutral cooking oil, such as canola

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

SMOKED BRISKET CHILI - A GREAT SLOW-COOKER RECIPE!



Smoked Brisket Chili - A Great Slow-Cooker Recipe! image

This smoked brisket chili is loaded with smoky beef, a medley of chiles, onion, and beans, smothered in a silky tomato chili sauce. A great crock-pot recipe!Safety first! When handling chiles put on a pair of rubber gloves!!

Provided by David & Debbie Spivey

Categories     Main Course

Total Time 540 minutes

Prep Time 60 minutes

Cook Time 480 minutes

Yield 8

Number Of Ingredients 20

4 New Mexico dried chiles
1 tablespoon olive oil (extra-virgin)
1 large onion
3 teaspoons cumin (divided)
1 pound ground chuck
1 medium jalapeno (seeded and diced)
3 cloves garlic (minced)
2 small poblano chili peppers (roasted, seeded, deveined and diced (or one large))
1 pound beef brisket (smoked cut into bite-size pieces, (see notes))
1 large chipotle pepper (chopped + teaspoon of adobo sauce)
28 ounce whole tomatoes (canned)
10.75 ounces tomato puree (canned (or crushed tomatoes))
15.5 ounces kidney beans (canned, drained and rinsed)
2 teaspoons Mexican oregano
¼ cup coffee (brewed (can be leftover from your morning java))
Kosher salt and freshly cracked black pepper (to taste)
Shredded Extra-Sharp Cheddar Cheese
Sour Cream
Chopped Scallions
Chopped Cilantro

Steps:

  • Prepare the Dried Chiles:
  • Roast the Poblanos: (see notes)
  • Brown the Ground Beef and Onions: (see note)
  • Combine The Ingredients & Slow Cook The Chili:
  • Serving & Toppings for Smoked Brisket Chili:

Nutrition Facts : Calories 368 kcal, CarbohydrateContent 24 g, ProteinContent 28 g, FatContent 18 g, SaturatedFatContent 6 g, CholesterolContent 75 mg, SodiumContent 134 mg, FiberContent 7 g, SugarContent 6 g, ServingSize 1 serving

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