Flat iron steaks are an inexpensive and very flavorful cut of beef. It is also known as a butlers' steak or oyster blade steak. I paid a little over $14.00 (USD) for a 1.75 lb steak.
1½ to 2 lb flatiron steak
2 T balsamic vinegar
2 cloves garlic, mince
1 T minced fresh rosemary leaves
1 T minced fresh rosemary leaves
1 T extra-light olive oil or avocado oil
2 T fresh lemon juice
Salt and freshly ground black pepper
Mix marinade ingredients together in a small bowl.
Trim off any silver skin or membrane from the steak if the butcher has not removed it.
Place steak in baking dish.
Pour marinade ingredients over steak, cover and let marinate in the refrigerator for 2 hours.
Turn the steak over after 1 hour.
You can also put the steak in a zippered plastic bag and place in a bowl in the refrigerator.
While steak is marinating, prepare the sauce.
Red Wine, Shallot, and Mushroom Sauce
8 oz cremini mushrooms, wiped clean, trimmed, and thinly sliced
2 T extra-light olive oil or avocado oil
1 large shallot, finely diced
½ t red pepper flakes (optional)
1 clove garlic, minced
1 T Dijon mustard
½ cup beef broth
1 T unsalted butter
1 T minced fresh rosemary
Salt and freshly ground black pepper
In a skillet, cook the mushrooms in the oil until lightly golden.
Add the shallot and sauté another 5 minutes.
Add the red pepper flakes and garlic, and sauté another minute.
Stir in the mustard, beef broth, butter, and rosemary.
Heat through and season to taste with salt and pepper.
Keep warm while grilling the steak.
If using a charcoal grill, prepare a pile of coals on one side of the grill.
Sear the steak over the hot coals for 2 minutes on each side.
Move to the cooler side of the grill and continue to cook for another 7 to 8 minutes.
Do not flip over again.
When done, place on a cutting board with a tent of aluminum foil for about 10 minutes.
Using a very sharp knife, cut steak diagonally (against the grain) into thin slices.
Serves 4
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