By Oolala on August 05, 2008
Photo by sloe cooker
Photo by sloe cooker
"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."
Serving Size: 1 (187 g)
Servings Per Recipe: 2
"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!"
"This was one of the most flavorful steaks I have made. I followed the recipe to a "T".
I had purchased 2 Flat-Iron Steaks and used one tonight. The flavor was wonderful and the steak was sooo tender.
I highly recommend the cut of beef and the recipe."
"Great Rub. I did not use the oil really no need for it. Doubled the recipe because I had 2 flat iron steaks. I rubbed the steaks, let them set in the fridge for about 1 1/2 hours left at room temp for about 30 minutes then put them on the grill. They ate evey last bite, no leftovers!!=( Will be using this one often. Thanks"
"Fabulous dry rub! I used a 1.5lb sirloin, and it was tasty and delicious. We love anything with cumin, so as soon as I saw it, I knew it was the one. I did use smoked paprika in place of regular, but otherwise left it as is. Thanks!"
"Fabulous! This was my first time making flat iron steak, and it turned out great! Your dry rub was perfect. I ended up cooking it quite a bit longer (it was pretty thick), but everything else was perfect. Thanks!"
"Very good!! I put the olive oil on both sides first and then sprinkled the spices on and rubbed them in with the back of a spoon. I then fried them fairly quickly. I will be making these again, thanks for the idea."
"Last night I tried this recipe it fast extremly easy and wow the flavor explodes in your mouth. I would recommend this to everyone!!!!!!"