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| Recipes for Boneless Flat Iron Steaks |
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Recipes for Bg - USDA Choice Boneless Flat Iron Steaks
Recipe Quick Links:
Flat Iron Steak with Red Wine Sauce
Grilled Flat Iron Steaks
Grilled Flat Iron Steak with Chimichurri Sauce
Mini Flat Iron Steak Tacos
Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce
Peppercorn Rubbed and Grilled Flat Iron Steak
Thai Grilled Beef Salad
| Flat Iron Steak with Red Wine Sauce |
Prep. Time: 15 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 6 servings
Cooking Method(s): Grill & Skillet |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc., Boneless Flat Iron 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 |
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Instructions:
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. |
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| Grilled Flat Iron Steaks |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 2 min.
Serving Size: 4 servings
Cooking Method(s): Grill |
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Ingredients:
4-6 Butcher's Choice of Atlanta, Inc., Boneless Flat Iron Steaks
2 tablespoons olive oil
2 cloves garlic mashed
1 teaspoon chopped Italian parsley
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1 teaspoon chopped rosemary
1/4 cup Villa Mt Eden Grand Reserve
Cabernet Sauvignon
Salt and generous amount of fresh ground pepper
1/2 teaspoon dry mustard |
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Instructions:
Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare. |
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| Mini Flat Iron Steak Tacos |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 6-9 min.
Serving Size: 4-6 servings
Cooking Method(s): Grill |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc., Boneless Flat Iron Steaks
1 pack Taco Seasoning
2 boxes Mini Taco Shells (Old El Paso "Fun Size")
4 cups Lettuce, shredded |
1 recipe Pico De Gallo (Recipe below)
1 recipe Guacamole (Recipe below)
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Instructions:
Preheat grill on high.
Sprinkled each side steaks with taco seasoning.
Grill steaks 3-4 minutes. Flip, grill additional 2-3 minutes for medium rare.
Let steaks rest 5 minutes before slicing.
Slice steaks thinly against the grain, into at least 8 slices for each steak.
Cut slices into thirds to get about 24 pieces per steak.
Spread out shredded lettuce on serving platter and stand up taco shells.
Carefully place two pieces of steak into each taco shell.
Top each taco with about 1-1/2 tsp of Pico De Gallo and 1-1/2 tsp of Guacamole.
Pico De Gallo
2 cups Roma Tomatoes, small (diced into 1/4" pieces)
1/2 cup White Onion (1/4" diced)
3 tablespoons Cilantro (finely chopped)
1 tablespoon Jalapenos (finely minced with seeds)
1 tablespoon Lime Juice (freshly squeezed)
1 teaspoon Kosher Salt
Combine all ingredients in a mixing bowl and mix well. Makes about 3 cups.
Guacamole
3 each Avocados (medium)
1 Tbsp Lime Juice (freshly squeezed)
1/2 cup Pico De Gallo (recipe above)
1-1/2 tsp Garlic (freshly minced)
1 Tbsp Olive Oil
1 tsp Jalapenos (freshly minced)
1 tsp Kosher Salt
Cut avocados in half, removing pit.
Score avocados without cutting through skin.
Scoop avocado from skin; placing in a mixing bowl.
Add remaining ingredients and fold using a rubber spatula.
Do not over mix or over mash the avocado.
If not serving guacamole immediately; place plastic wrap on top & push into bowl so touching guacamole. Put another piece of plastic on top of bowl to seal out air. Store in refrigerator.
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| Grilled Flat Iron Steak with Chimichurri Sauce |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 2 min.
Serving Size: 6-8 servings
Cooking Method(s): Grill |
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Ingredients:
6 Butcher's Choice of Atlanta, Inc., Boneless Flat Iron Steaks
1 cup extra-virgin olive oil
1/2 cup (about 15) peeled garlic cloves
1/3 cup Sherry wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
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1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
1/4 cup (1/2 stick) butter
3 cups oak- or hickory-wood smoke chips, soaked in cold water at least 30 minutes, drained
1 8-inch square disposable aluminum foil baking pan |
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Instructions:
Finely chop garlic cloves, parsley,cilantro, oregano leaves and thyme leaves in processor. Set sauce aside.
Cook butter in small skillet over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce. |
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| Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce |
Prep. Time: 5 min.
Cook-Refridgerage Time: 6-12 min.
Serving Size: 2-3 servings
Cooking Method(s): Skillet |
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Ingredients:
2 Butcher's Choice of Atlanta, Inc., Boneless Flat Iron Steaks
1 cup roughly chopped fresh cilantro leaves
2 garlic cloves, roughly chopped
1/2 cup extra virgin olive oil
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3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
sea salt, to taste
ground pepper, to taste |
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Instructions:
Combine the cilantro, garlic, olive oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set aside.
Sprinkle steaks on both sides with salt and pepper. Heat a medium skillet over medium-high heat. When the skillet is hot, add steaks. Cook to desired doneness, about 3 minutes per side for medium-rare, 4 to 5 minutes for medium.
Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before slicing thinly. Serve with sauce. |
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| Peppercorn Rubbed and Grilled Flat Iron Steak |
Prep. Time: 10 min.
Cook-Refridgerage Time: 4-1/2 hours marinde, 15 min. cook time
Serving Size: 6 servings
Cooking Method(s): Grill |
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Ingredients:
6 Butcher's Choice of Atlanta, Inc., Boneless Flat Iron Steaks
4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
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1/4 cup chopped green peppercorns
Chopped fresh rosemary leaves, for garnish (about 2 sprigs) |
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Instructions:
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. |
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| Thai Grilled Beef Salad |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 30 min. marinade, 5 min.cook time
Serving Size: 4-6 servings
Cooking Method(s): Oven Broil or Grill & Skillet |
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Ingredients:
4-6 Butcher's Choice of Atlanta, Inc., Boneless Flat Iron Steaks
2 garlic cloves -- minced
1 teaspoon Black peppercorn
1 tablespoon Fresh coriander roots
1/2 teaspoon Salt
2 teaspoons Vegetable oil
3 small firm tomatoes
1 bermuda onion - cut into 1/4-in slices
1 head red-leaf lettuce |
Dressing
1 teaspoon ground dried shrimp w/chiles - (optional)
2 garlic cloves; chopped
2 red serrano chiles; sliced
2 green serrano chiles; sliced
1 tablespoon roasted chile sauce - (nam prik pao)
3 tablespoons fish sauce (nam pla)
5 tablespoons lime juice
2 teaspoons sugar
1/4 cup coarsely chopped fresh mint
1/4 cup fresh coriander leaves (cilantro) coarsely chopped |
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Instructions:
Pound garlic, peppercorns, coriander root and salt into a paste; add oil and mix together. Rub the garlic mixture over the beef; marinate for 30 minutes. Broil or grill beef until medium rare. Slice into 2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char tomatoes under a hot broiler, turning occasionally. Do not overcook. Cool. Cut into wedges and add to the beef. Evenly spread the sliced onions on 1/2 of the sheet of foil. Fold in half, seal the edges to form a flat parcel. Place directly on top of a medium-high stove burner for 1 minute--it should make sizzling sounds. Turn over; cook for about 30 seconds longer until charred. Remove, unwrap and cool. Add to the beef mixture. Line a platter with the large lettuce leaves. Shred remaining leaves and scatter them on top.
Prepare the Dressing:
In a hot, ungreased skillet, toast optional ground dried shrimp until fragrant, about 10 seconds. Reduce to medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao), fish sauce, lime juice and sugar; stir together until dissolved. Cool. Add beef mixture, mint and coriander to wok; toss together gently. Pour mixture over lettuce. Serve at room temperature. |
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