Flat iron steaks
@GardenGerty (169479)
United States
December 30, 2006 12:42am CST
I was introduced to this cut when I was doing in store events promoting products. It is tender, delicious, and cooks well in a George Forman grill. I prepared it with just a little Montreal Steak Seasoning, a product from McKesson. This is actually a shoulder cut, but is tender like tenderloin. Yum! I usually pay about $4.99 a lb. Good price for a special occassion.
1 person likes this
2 responses
@neenasatine (2841)
• Philippines
17 Jan 08
here are some recipes from allrecipes.com of flat iron steak
Creole Pan-Broiled Flat Iron Steak
SUBMITTED BY: EL-LOCO-FOODS
"My wife prefers my pan-broiled steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic."
INGREDIENTS
* 2 pounds flat iron steak
* 1 tablespoon hot pepper sauce (e.g. Tabasco™)
* 2 tablespoons lime juice
* 2 teaspoons garlic salt
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 2 1/4 teaspoons blackened seasoning
* 1/2 cup butter
* 1/2 cup water
DIRECTIONS
1. Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.
2. Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
3. Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.
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Drunken Flat Iron Steak
SUBMITTED BY: Cocina JNOTS
"A friend tried something like this in Texas and this was our version of it."
INGREDIENTS
* 1 (2 pound) flat iron steak
* 1/4 cup dry vermouth
* 1/4 cup sweet vermouth
* 2 1/2 tablespoons olive oil
* 1 tablespoon red pepper flakes
DIRECTIONS
1. Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
2. Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.
