Marinade helps tenderize of course, and also, it it is labeled “Flat Iron” it should be rather this, which means the tough fascia has been removed. You may also find this cut packaged as “Blade Steak” or roast. It is a perfect cut for a quick dip in marinade and a quick grill or pan searing.
Sliced and served over a bed of mixed greens (including Arugula please), it makes a perfect lunch – or serve over polenta (grits), rice or mashed potatoes. (We especially like to roast fingerling potatoes with onions and garlic, olive oil and rosemary, then hand mash with skins as a bed.) But with this marinade and drizzle, try it as a salad…
Grilled Flat Iron Steak with Lime, Orange, Cumin & Oregano
Photo Courtesy of: www.wholefoodsmarket.com
- 3 limes, Juice and zest
- 2 oranges, Juice and zest
- 2/3 cup extra virgin olive oil
- 6 cloves minced garlic
- 1/4 cup diced onion (1/4 of a medium onion)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- Freshly ground black pepper
- 4 (4 ounce) flat iron steaks
- 1 tablespoon vegetable oil
- 1 lime, cut into six wedges
- Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin and salt and pepper in a bowl. Reserve 1/2 cup marinade to drizzle over grilled steaks.
- Place steaks in marinade, cover and refrigerate for at least one hour, up to overnight.
- Preheat grill or grill pan to medium high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it’s hot enough! Brush grill lightly with vegetable oil. Place steaks on grill and grill 4 to 5 minutes per side for medium rare.
- Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.
- Garnish with thin lime wheels (if you own a mandoline slicer, this is a time to use it) and serve sliced on a platter.
Recipes courtesy of Richard and Bella
Wine Choice: Well, a good village level red Burgundy would be perfect, served a few degrees below room norm or perhaps an Adelsheim Pinot Noir, ($27.99/750ml), an intense and fresh red from Oregon, where the citrus and herbs in the marinade would dance on your tongue with the wine. But, especially if you are serving this as a lunch salad then a nice Rhone White would do nicely.