![]() In fact, it will probably take you longer to make today’s accompanying chimichurri sauce than to grill this cut. The key to this steak, in my meat-loving opinion, is grilling it at extremely high heat (600 degrees) very quickly. The store-bought steak is typically a well-marbled, rectangular-ish cut that weighs between 1-2 pounds and ranges from 1/2-inch to 1-inch-thick. It’s that simple with a flat iron steak, which comes from the shoulder (chuck) of the cow. Or, you can pair the flat iron steak with a number of bold-flavored sauces, including chimichurri, Béarnaise, or horseradish, among others. A little EVOO, salt, pepper, and HIGH heat-and you’ve got yourself a dinner winner. While a flat iron steak is a fantastic option for stir-fry, fajitas, and steak sandwiches, the cut is also flavorful-and tender-enough to stand on its own.
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