Saturday, January 31, 2009

Flat Iron Steak

One of my favorite (and increasingly available) cuts of beef is the Flat Iron Steak. It is cut from the shoulder (chuck) area of the beef and may also be labeled a "Top Blade Steak". Because of it's excellent marbeling it provides a great combination of flavor and tenderness. I like to substitute a Flat Iron for Skirt or Flank Steak in recipes like Carne Asada. To prepare it for the latter a little fresh squeezed lime juice, thin sliced onioin, salt and pepper make a quick marinade. It can also benefit from being marinated overnight, here is a recipe for a basic steak marinade that I will use for the recipe in the next post:

Basic Steak Marinade
1/2 cup Red Wine
2 Tbsp. Red Wine Vinegar
2 Tbsp. Worchestershire Sauce
4 Garlic Cloves, crushed
1 Tbsp. Soy Sauce
1/8 tsp. Crushed Red Pepper
1/4 tsp. Thyme
1/2 tsp. Rosemary
2 Bay Leaves, crushed
2 tsp. Cracked Black Pepper
1 1/2 tsp. Brown Sugar

Combine all ingredients and pour over steak. Marinate for 24 hrs. turning once.

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