Garlic-Thyme Flat Iron Steak
"I recently was able to find some nice CAB (Certified Angus Beef) Flat Iron steak on sale at my local grocery store. Luckily, I came across this simple recipe. There are very few ingredients, and most likely you will have them on hand."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 lbs flat iron steaks, cut 1-inch thick
-
Rub
- 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
- 2 tablespoons sweet paprika
- 3 garlic cloves, minced
- 1⁄4 teaspoon ground red pepper
directions
- Combine rub ingredients; press evenly onto steaks.
- Place steaks on grill over medium, ash-covered coals or over medium heat on preheated gas grill. Grill to medium-rare doneness (145 degrees F as measured on an internal meat thermometer), turning once.
- Serve steaks immediately. Cover and refrigerate remaining steaks for later use. Before serving, carve steak into slices; season with salt and pepper, as desired,.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wowza!! This was a delicious steak.Exactly what I hope a steak will taste like. I have never used thyme to season steaks before and we have been missing out. This will be our "go to" rub from now on. Thanks so much for sharing this great recipe! -
Oh, so good! I could not find Flat Iron Steak in Argentina, since our cuts are completely different, so I sub with Tri Tip, my favorite cut. Used thyme from the garden...Delicious.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
