Archive for April 11th, 2007

Fat Iron Steak

April 11, 2007

img_4042.jpg 

     Flat Iron Steaks are gaining in popularity.  They are actually a cut from Chuck roasts.  It’s also known as a Top Blade Steak.  There is some more history HERE.  Grilling is fairly easy, either over charcoal or gas.  Season both sides (salt, pepper and garlic powder are my choice).  Place steak on the grill over a medium heat for about 8 minutes per side.  Internal temps should be about 145* for a rare to medium rare.  Overcooking (anything over medium) will make this cut tough.  Allow the steak to rest for about 10 min and slice into thin strips to serve.  I sliced a russet potato and a Texas 1015 sweet onion and seasoned with salt and pepper.  The sides were grilled along side the steak until they were tender.

img_4041.jpg

img_4047.jpg

Here’s the meal brought together.

img_4051.jpg

Advertisements