Preheat one part of the grill to a high temperature and another to a low temperature. Consider using our recipes as a guide, or have fun experimenting with your own.1 pound of flat iron steak seasoned with salt and pepper (optional) Liberally salt steaks on all sides.45 minutes at room temperature prior to cooking. A marinade, such as an Indian-inspired, spicy marinade for a beef curry, encourages this cut’s tastes to stand out and blend into the meal.Ĭhoose an acid, such as vinegar, lemon juice, or wine, a fat, such as olive oil or coconut oil, and a seasoning, such as garlic, cayenne pepper, or rosemary, to marinade your steak. Let’s get right to it.Marinating Flat Iron Steak – Flat iron steak is a popular cut to marinate, especially when used as the protein in dishes such as steak tacos or steak salad. Most of the time, fresh ground pepper is all you need. I admit, I let a few of the steaks sit in a little Worcestershire sauce, and it was delicious but not too overpowering. The flat iron steak should not be cooked past medium temperature or it will get a little tough. Like many other cuts of steak, your job is to not screw it up, cook it just right and let the natural beefy goodness come through. Now that I have a few flat irons under my belt (both figuratively and literally), I feel like I have been missing a great cut of meat. Yep, the quickest way to my grill (and stomach) is via my grocery store’s weekly ad. Now in the last 10 days, I have grilled 4 of them. So it was “developed” in 2002, but I didn’t really develop and interest until they went on sale at my grocery store 2 weeks ago. Count me as one of those flat iron steak fans. Some even think it has a better taste than more expensive cuts like the New York Strip. Fast-forward to 2010 and this steak is now the fifth most popular cut of steak, and one of the most economical. When I say “developed”, I mean that these guys realized that this meat that was usually turned into hamburger could actually be cut in a way that made it a delicious steak. The flat iron steak (also known as top blade steak) was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). Actually, until 2002, the only though any butcher had given to this cut of meat was how quickly they could get it into the grinder. Up until recently, I hadn’t ever given much thought to flat iron steaks.
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