Beazell's Cook Book

Chef Amy's Flat Iron Steak

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1 1/2 lbs. flat iron steak
Extra Virgin Olive Oil
Lemon Beazell's Cajun Seasoning
Cumin powder

Liberally drizzle the olive oil on both sides of the steak and season with a lot of Lemon Beazell's and a few sprinkles of cumin powder (to taste).

Pan sear in a screaming hot grill pan until it just starts to brown lightly on the outside. Turn and do the same on the other side. Depending on the thickness of the cut of the flat iron steak, it will take between 6 to 8 minutes total time to cook. As you can see here, the steak was cooked to a medium rare. You don't want to over-cook this cut as it will toughen up on you.

Remove from the grill pan and allow to rest for about 4-5 minutes so all the juices will be drawn back into the center of the meat. There will be some carry-over cooking from the residual heat so you definitely want to undercook it just a tad. Slice to portions and serve.

Excellent with some Tex-Mex rice, guacamole and pico de gallo. And can also be served up in flour or corn tortillas.

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