Flat Iron Steak
Description
I grew up in Texas--and it's true: Texans love their steaks.
I remember there was a restaurant in town that featured a 72 once steak where your meal was free if you could eat the whole steak in an hour. OMG. I cannot imagine eating that much steak in a sitting! I love it, but after about 3-4 ounces of it, I'm full!
I most often reach for a good little filet mignon, but there are all kinds of different cuts out there to enjoy: the rich and flavorful New York strip, the sirloin, the T-bone, London Broil and one of my new favorites, the flatiron.
The flatiron is a surprisingly inexpensive cut of steak. It needs tenderizing to break down the sinew, but this cut of meat has a ton of flavor and is very tender when not overcooked. Most folks like it rare or medium-rare. I prefer steak medium and this steak holds up just fine to a medium cook, but I wouldn't go any more done than that.
Since it is also a relatively thin cut of meat, you have to watch the progress to make sure you're getting your preferred doneness.
This steak does great on the grill and that's how I recommend you cook it.
Ingredients
Instructions
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Approximately 45 minutes before you plan to cook the steak, squeeze half the lime juice on one side of the steak and sprinkle liberally with salt. Add a few grinds of pepper over the steak.
Cover with plastic wrap and let sit at room temperature for about 20 minutes. Turn the steak and squeeze the other half of the lime over the steak, sprinkle liberally with salt, add a little pepper and re-seal.
About 20-30 minutes before you plan to grill, start the grill up. It should be a medium-hot grill.
Grill for about 1.5 minutes per side four times, rotating to create attractive grill marks. Increase or decrease the cook time to your preferred doneness.
Serve with chimichurri sauce for a fresh, piquant dish.
I enjoy a nice cabernet or merlot with this steak.
