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!

Pecan Smoked Swine with Herb Paste Rub

I love to smoke pork. I learned an easy quick way to achieve this. Take a pork butt and debone it. Saving the fat back on the meat. Cut into 2 pound portions. You should get 2 sometimes 3. I usually smoke one at a time and freeze the rest for later. Score the fat in a hatch pattern.
Rub the pork generously with what ever seasoning you like. I used a paste of Basil, rosemary , oregano , garlic, coriander, and olive oil. Salt and pepper and put in the fridge for at least 3 hours.
Smoke on indirect heat at about 275• for about 2 hours with the fat back facing up. I used pecan wood for flavor and a little oak for even heat.
The portions are great for small gatherings or if you just want to make some sandwiches and tacos for the week.
My favorite sauce with this is a fresh chimichuri. Heavy on the garlic!

Red Chili Oil

When you ask for a pound of Arbol peppers at Caninos produce market expect to get more than you can probably use. I found this out a couple weekends ago. The bag I got of brilliantly red dried chili peppers was huge! The positive aspect of this problem is now I have to come up with fun ways to use these peppers. This is one that really worked out well. By the way the enormous bag of chilies was $2.50!

1/4 pound of Arbol dried chilies
6 smoked dried chilies
10 Garlic cloves
2 tablespoons salt
750 ml of grape seed oil

Take the stems off the chillies and put in a food processor. Grind until finely chopped. In a sauce pan heat grape seed oil in low heat until warm to the touch. Add pepper flakes and salt. Mince garlic in food processor and add to oil. Let simmer for 20 to 30 minutes stirring occasionally. Let cool to room temperature and transfer to some kind of container. Let marinade for two days and stain off oil.