Flat Iron Steak
The "flat iron steak" is a very flavorful and tasty cut that is fairly newly marketed cut of beef that is intended for grilling. It does great on the grill provided that you do not cook it too well done. It also lends itself to being sliced across the grain since it is not a particularly tender cut. Handled correctly it makes a great meal and also fairly easy for a crowd since it is a fairly large cut. The full flavor carries bold sauces well.
Learn More at Wikipedia's Flat Iron Steak Page
Grilled Flat Iron Steak with Red Pepper Chipotle Sauce
Salt and pepper your Flat Iron, I like a nice beef rub or Mesquite rub on this too. If you do not have one, lot’s of black pepper and granulated garlic will work well.
Prepare a nice medium hot fire with space for some indirect cooking area too. Oil the meat and fire that puppy up! Put nice grill marks on the beef and if it flares too much move it the indirect side.
Cook to medium rare or medium at the most, remove from the grill and let it rest for at least five minutes to settle down.
Slice out the steak across the grain(this is important to the tenderness of the steak) at a 45 degree angle; lay the slices out on top of the Red Pepper and Chipotle Sauce.
This dish is great with Oven Browned Potatoes.
Red Pepper Chipotle Sauce
This a nice sauce for many dishes. The sweetness of the roasted red peppers is a nice contrast to the smoky heat of the chipotles. I have used this versatile sauce for grilled flat iron steak to tacos.
1 red bell pepper
1 12 oz. can diced tomatoes
1 tablespoon butter
½ medium red onion diced
2 – 4 cloves of garlic depending on your taste.
1 teaspoon Mexican oregano
¼ cup white wine
2 chipotles in adobo chopped fine
Salt and pepper to taste.
Burn the red bell pepper over an open flame or coals, allow to cool and peel.
Dice the onion, chop the garlic and chipotle.
Melt the butter in a sauté pan, add the onions and cook until they are soft on low heat, add the garlic and sauté for 5 minute. Add the chipotle, tomatoes, oregano and wine wine. Simmer until the wine is just about cooked away.
Place all in a blender or food processor. Blend until combined. I do not like to over blend this sauce; I like some rustic texture to it. Adjust salt and pepper.
