Any reipes for Flat Steak?

Update:

FLAT IRON steak

3 Answers

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  • 1 decade ago
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    Recipe #1. Flat Iron With Oregon Herb Rub

    2 lbs of beef flat iron steaks.

    1 tablespoon salt

    1/2 teaspoon celery salt

    1/4 teaspoon coarse grind black pepper

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon paprika

    1/4 teaspoon dill

    1/4 teaspoon sage

    1/4 teaspoon rosemary

    Combine all the seasonings...

    Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak -- covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.

    Recipe #2. Flat Iron Steak al Forno

    Total preparation and cooking time: 25 minutes

    4 beef shoulder top blade (flat iron) steaks, about 7 ounces each

    2 teaspoons chopped fresh thyme

    2 large cloves of garlic, minced

    1/2 teaspoon pepper

    2 tablespoons shredded Parmesan cheese

    Salt

    1. Combine thyme, garlic and pepper; press evenly onto flat iron steaks.

    2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rate to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired.

    Makes 4 servings.

    Stir Fry Flat Iron Steak

    1 lb. flat iron steak sliced into 3-inch strips

    8 tbsp. hoisin sauce

    2 tbsp. apricot/pineapple preserves from knotts berry farm

    1 shot of Tequila (good stuff only, no rot gut)

    1/4 tsp. black pepper

    1/4 tsp. Italian seasoning

    1/4 tsp. fresh grated ginger

    1/4 tsp. powdered garlic

    1 dash tarragon

    2 tbsp. butter or oil

    Directions:

    Preheat the wok, toss everything in and stir around until 3/4 the way cooked. Remove from wok and place into a bowl for holding. Throw your favorite veggies into the wok and prepare anyway you like. Toss the meat mix back in and let cook the rest of the way (about 5 minutes). Serve over rice anyway you like. Enjoy!

    Flat Iron Steak with Red Wine Sauce

    2 (1-pound) flat iron steaks or tri-tip steaks

    Salt and freshly ground black pepper

    3 tablespoons extra-virgin olive oil, plus extra for garnish

    6 tablespoons cold unsalted butter

    1 onion, thinly sliced

    1 tablespoon minced garlic

    1 teaspoon dried oregano

    1/4 cup tomato paste

    2 1/2 cups dry red wine

    Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

    Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

    Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

    Peppercorn Rubbed and Grilled Flat Iron Steak

    4 tablespoons cracked black pepper

    1/8 teaspoon ground allspice

    1/4 cup chopped green peppercorns

    6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)

    Kosher salt

    Chopped fresh rosemary leaves, for garnish (about 2 sprigs)

    Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • 1 decade ago

    Alot of people overthink steak. As a steak lover, I prefer to taste steak.

    In my opinion, the best recepie for any steak is simple.

    Rub steak with salt and pepper. Sprinkle with extra virgin olivie oil.

    Heat a skillet to medium high heat. Melt one pat of butter in skillet. Add steak. When the top of your steak begins to "sweat", it's time to turn your steak (if you like Medium Rare). If you like it more done, cook it a few minutes longer on each side.

    When your steak is done as you like it, remove the steak from the skillet onto a clean plate or cutting board. Rest steak for 5 minutes to allow the juices to permeate the entire steak. While the steak is resting, put a pat of butter or a drizzle of extra virgin olive oil on top of your hot steak. The butter/oil will melt all over your steak and add a rich, buttery flavor that does not overpower the flavor of your steak.

    Congratulations, you've cooked the perfect steak!

    *note: Good choice of Flat Iron. Tender, but flavorful.*

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  • Anonymous
    1 decade ago

    Just marinade the steak in olive oil, chopped garlic, oregano,

    broil or grill to desired doneness, serve with mushrooms and onion, serve with garlic bread.

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