Prep 2 mins
Cook 15 mins
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
- 1⁄2 teaspoon coarse salt, kosher salt
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 2 (6 ounce) flat iron steaks (shoulder top blade steaks)
- 2 tablespoons extra virgin olive oil
- Combine first 4 ingredients and stir to mix.
- Rub the mixtue into the steaks to season and drizzle with olive oil.
- Heat a large iron skillet over medium heat for several minutes until hot.
- Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
- Let meat rest for 5 minutes then serve.
I made this exactly as posted, including the cast iron skillet! My steak was still partially frozen, so I did increase the cook time by a minute on each side. The result was perfection. I didn't expect this recipe to be so good, but I'm so glad it was! The ingredients really don't let you know how yummy this is...try it!
Used a strip steak that I picked up today. I cut back the seasoning by half because I was cooking for one. The flavor was very good (I really like cumin). Cooked the steak on an older, small, newly acquired George Foreman grill for 8 minutes and that gave me a well done steak. Next time I will use a skirt steak, think this would taste even better. Thanks for posting this recipe Oolala.
This was the first time I had used Flat Iron Steaks and I had no idea what to do with them. I loved it with this seasoning. I put the seasonings on the steak and then allowed it to to sit for about 2 hours. The meat was very flavorful!