In addition to being a quick and easy meal, Flat Iron Steak with Citrus Salsa is a great choice for summer entertaining. It's not only a feast for your palate, but it's also a gorgeous feast for your eyes!
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
What do you think of when you hear the words "flat iron"?
Does your mind immediately go to the famous London FlatIron steakhouses, the iconic triangular building located off of 5th Avenue in NYC, or the popular device used to straighten hair?
When I hear the word "flat iron" I immediately think of my very favorite cut of steak!
It wasn't that long ago that this steak didn't exist in your local grocers meat case. The flat iron steak came into existence when a clever butcher found a way to remove the tough connective tissue that runs through a top blade roast and separate it into two distinct pieces. As this delicious steak gains popularity, you can find it in more and more meat cases across the country.
Is flat iron steak tender?
Yes! Next to the tenderloin, the flat iron steak is one of the most tender cuts of beef you can buy. Bonus: It's much less expensive than tenderloin!
What is flat iron steak?
The flat iron steak comes from the chuck or shoulder part of the cow. You may also find flat iron steak called top blade steak, shoulder top blade steak, or top blade filet. Although flat iron steak comes from the part of the cow that isn't known for tenderness unless braised, this particular cut, is very tender and flavorful without braising. (Braising is a cooking method that uses liquid to cook tougher cuts of meat, at a low temperature for a long time to break down connective tissue, thus making the meat tender.)
How to shop for flat iron steak
When purchasing flat iron steak, I always grab Certified Angus Beef ® flat iron steaks . Because of this premium brand's standards, I know I'm getting the best flat iron steak on the I can buy! It's a cut above USDA select, choice, and prime and that means it's always tender, juicy and flavorful. At Giant Eagle and Market District, you'll find them in vacuum sealed packages labeled as "Flat Iron Steaks" but you may find them labeled with some of the names mentioned above in your market.
How do you cook flat iron steak?
It's no secret that flat iron steak is one of my all time favorite cuts of steak. The recommended method of cooking is either grilling (Flat Iron Steak with Citrus Salsa) or sauteing ( Flat Iron Steak with Egg and Arugula). However, I've even braised flat iron steak in this Slow Cooker Beef and Broccoli with excellent results. And, flat iron steak is my favorite choice of steak for steak salads such as Grilled Steak, Asparagus, and Blue Cheese Salad and Southwest Chipotle Steak Salad.
It's recommended flat iron steaks not be cooked beyond medium doneness for best results. Call me a rebel, but I've even used flat iron steak in Beef Vegetable Soup cooked way beyond medium doneness, and it was brilliant!
What is the difference between Flat Iron Steak and Flank Steak?
The main difference between a Flat Iron Steak and a Flank Steak is what part of the cow the steak comes from. Flat iron steak is cut from the shoulder or chuck area of the cow, where as flank steak is cut from the belly portion of the cow called the flank. Flank steak is leaner than flat iron steak. In recipes, these cuts can be used interchangeably for the most part. I, however, prefer a flat iron steak over a flank steak because I find it more flavorful, juicy, and tender.
How to Grill Flat Iron Steak
- Season flat iron steak with a generous amount of kosher salt and fresh ground black pepper. Be sure to season both sides. Drizzle with olive oil.
- Preheat grill to medium high heat (around 400 degrees F).
- Place steak on the grill and close cover.
- Grill for 5 - 7 minutes on each side (cooking time will depend on thickness of the flat iron steak) or until internal thermometer reads approximately 5 to 10 degrees less than the degree of doneness you are wishing to achieve. For example, we like our flat iron steaks grilled to medium rare, so I cook the flat iron steak to an internal temperature of 125 degrees F, then remove it from the grill to rest. It is recommended not to cook flat iron steak beyond a medium degree of doneness for best results. Learn more about degrees of doneness here.
- Remove flat iron steak from grill and place on cutting board to rest. Tent with aluminum foil to keep warm. Let flat iron steak rest for about 10 minutes before carving. Carve against the grain for tender slices.
What to make with Flat Iron Steak
Because flat iron steak is a little on what I consider the "rich" side of beef (not exactly lean...think pot roast), I like to pair it with something bright and acidic like this delicious Citrus Salsa!
Clementine oranges, sweet red bell peppers, red onion, cilantro, zesty jalapenos, and a splash of lime juice all combine to make a very tasty citrus salsa that accompanies grilled flat iron steak perfectly!
Serve it on the side as a garnish, or top slices with a generous amount of it, like I did!
To round out your flat iron steak meal, I recommend serving Garlic Roasted Potatoes on the side.
Yield: 4 servings
Flat Iron Steak with Citrus Salsa
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Flat Iron Steak is grilled to perfection and topped with an amazing, easy to make, citrus salsa that perfectly pairs with it!
Ingredients
- 1 pound Certified Angus Beef ® flat iron steak(s)
- Kosher salt
- Fresh ground black pepper
- 1 TBSP Olive oil
For the Citrus Salsa
- 4 - 5 clementine oranges, sections cut out (about 1 1/2 cups of orange sections)
- 1 cup diced red onion
- 1 cup diced red bell pepper
- 1 - 2 jalapeno peppers, seeds and membranes removed, diced
- 1/4 cup roughly chopped fresh cilantro
- pinch of salt
- juice of 1/2 lime
Instructions
To make Citrus Salsa
- Combine all citrus salsa ingredients. Cover and put in refrigerator for approximately 30 minutes to allow flavors to meld.
To grill Flat Iron Steak
- While citrus salsa is chilling, preheat gas grill to medium hot heat (about 400 degrees F).
- Season cold flat iron steaks with salt and pepper. (I used about a 1/2 TBSP of kosher salt and about 1 tsp. fresh ground pepper...you may like less or more depending on your tastes).
- Drizzle steaks with olive oil, turn to coat both sides.
- Place on hot grill and close cover.
- Grill for 5 - 7 minutes on each side (cooking time will depend on thickness of the flat iron steak) or until internal thermometer reads approximately 5 to 10 degrees less than the degree of doneness you are wishing to achieve. For example, we like our flat iron steaks grilled to medium rare, so I cook the flat iron steak to an internal temperature of 125 degrees F, then remove it from the grill to rest. It is recommended not to cook flat iron steak beyond a medium degree of doneness for best results.
- Remove flat iron steak from grill and place on cutting board to rest. Tent with aluminum foil to keep warm. Let flat iron steak rest for about 10 minutes before carving. Carve against the grain for tender slices.
- Serve with citrus salsa.
Notes
You can substitute a couple of small cans of well drained mandarin oranges for the fresh clementine oranges.. You can also use naval oranges in place of the clementines.
Nutrition Facts
Calories
460.21Fat (grams)
25.55 gSat. Fat (grams)
9.96 gCholesterol (grams)
116.30 mgCarbs (grams)
19.76 gFiber (grams)
2.19 gSugar (grams)
13.39 gNet carbs
17.57 gProtein (grams)
36.77 gSodium (milligrams)
321.22 mgNutritional Information is an estimate.
Copyright © 2019 Renee's Kitchen Adventures
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