Saturday, July 25, 2009

Flat Out Good (& Cheap) Flat Iron Steaks

I do not know where flat iron steaks have been all my life, they just seemed to appear out of nowhere, the way talapia did a few years ago!

But they are some of the best bargains in the meat department and we like them as well as the high priced steaks. Tender, and lean, but full of flavor especially if marinated.

Here's how we cooked them tonight.

I sprinkled both sides of 3 flat iron steaks lightly with grill seasoning,massaging it in.
Then in a zip lock bag, I squeezed 1/2 a lime, and 1/2 an orange, 2 T. Thai chili sauce, 3 T. soy, 3 T. hoison and 1 T. worchestershire sauce. Then I plopped in the steaks and let them hang out in the marinade for about 3 hours in the fridge.

Then we simply grilled them until medium rare. Cover with foil and let juices redistribute for about 3 minutes before serving so the juice stays inside the steak.

Served tonight with oven fries: potatoes, skin on, sliced and rolled in a little olive oil and Tony's cajun seasoning baked at 400 until nice and brown/crispy -- around 15 - 20 minutes. Added slices of watermelon and called the hungry troops to dinner.

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