More Flat Iron Steak Fun
This time around, I cooked a flat iron steak that had been seasoned with sea salt and fresh black pepper in a blend of sesame and extra virgin olive oils to somewhere between medium and medium well. I sliced it up and served the meat on some sourdough bread topped with pan drippings deglazed with balsamic vinegar and a baby lettuce salad on the side:
This was probably the best flat iron that I have made in some time. The sourdough flavor reacted well with the sweet-tart taste of the deglaze and the texture of the meat. Thank you, Kroger, for keeping this cut of meat in stock despite the economic meltdown.
I give it 4.5 out of 5 Alex the Butchers.
This was probably the best flat iron that I have made in some time. The sourdough flavor reacted well with the sweet-tart taste of the deglaze and the texture of the meat. Thank you, Kroger, for keeping this cut of meat in stock despite the economic meltdown.I give it 4.5 out of 5 Alex the Butchers.
Labels: Beef, Cooking, Flat Iron Steak, Food, Kroger, Meat, Recipes
posted by Chris James | Monday, April 13, 2009
1 Comments:
Flatiron steaks have quickly become one of my favorite cuts. It's cheaper than flank or skirt, which are my usual go-to cuts. Marinaded for 24 hours in a little vermouth, soy sauce, and minced garlic, you got yourself some real good eats on a budget.
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