Friday, October 12, 2012

Grilled Herb Seasoned Flat Iron Steak

 The Flat Iron Steak is one of my favorite cuts to grill. The cut has nice marbling and is usually cut into a twelve inch long strip, generally an inch to an inch and a half thick. Look for one that is nicely marbled and has the same thickness all the way through.  This size makes it perfect for slicing and cooks evenly.
 When you season your steak your possibilities are endless. I've used many different combinations of everything from different chili's, herbs, hot sauces, garlic, and onion pastes. In this recipe I used one of my favorite combos of earthy herbs.

Grilled Herb Seasoned Flat Iron Steak

1 Flat Iron Steak
6 tablespoons Oregano
3 tablespoons Rosemary
Season generously with sea salt and fresh cracked black pepper

Season the steak with salt and pepper. Chop the herbs and coat each side. Refrigerate for at least 2 hours.

 I grilled this steak over a charcoal and pecan coal mix. Set the coals about 6 inches from the grates.This allows for some time on each side of the steak to cook with out burning. The most import thing, to me, is this longer cooking time allows  the delicate Pecan smoke to leave a great wood flavor to meat. I generally start with a charcoal base. Once the coals are white I add 2 to 3 pecan logs and let them burn down to coals. This fire should be nice and hot.  Time to grill!
 Grill for 6 minutes on each side. Let rest for 15 minutes and slice away. Serve with a fresh chimichuri sauce.
This is also makes great leftovers, if you have any. Add a fried egg and it just does not get any better than this! Especially at 2:30 in the morning!

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