The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Time to bust out those flat irons and give yourself an extreme makeover! Oops, wrong blog. Correction, we are talking flat iron STEAKS today! This lesser-known cut of beef is quickly becoming my new favorite and it’s perfect for the grill. The citrus aroma that fills the air after the juices hit the hot grill grates is hypnotizing!
The flat iron steak comes from the shoulder of the cow. It’s a very affordable cut of steak and, if treated correctly, tastes as good as any steak you can buy. This is a great cut to marinate for a few hours, as it takes on flavors well and tenderizes the steak.
You won’t find this at your average grocery store, which is another reason why I love Heinen’s! They carry nearly every cut of grass-fed beef you can dream of and, if they don’t, they are more than happy to order it for you. Having a good selection is important, but quality is always at the top of Heinen’s list. Just look at the Flat Iron I’ll be cooking with today! Well-marbled and fresh, you can’t beat that!
Enough reading, go start the grill and get ready to toast to the good life!
- Cook time:
- Prep time:
- Total time:
- 4 to 6
For the Cilantro Lime Flat Iron Toast
- 1.5-2 lbs. flat iron or oyster steaks
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. avocado or olive oil
- 1 1/2 Tbsp. fresh orange juice
- 1 tsp. Worcestershire sauce
- 1/2 cup fresh cilantro
- 2 Tbsp. honey
- 2 cloves garlic, minced
- 1/4 of a jalapeño, minced
- 1/2 tsp. chili flakes
- 1/2 tsp. salt
- 1 tsp. fresh rosemary, chopped
- Fresh pepper, to taste
- Zest from half an orange
- 1 Heinen’s French Baguette
- Micro Greens and/or Pickled Onions (optional)
For the Chimichurri
- 1 cup fresh cilantro
- 1/2 cup fresh parsley
- Zest from 1/2 orange
- 1/2 tsp. chili flakes
- 2 garlic cloves
- 1/2 Tbsp. honey
- 1/2 Tbsp. red wine vinegar
- 1 Tbsp. fresh orange juice
- 1/2 cup olive oil (adjust for desired thickness)
For the Garlic Aioli
- 1/4 cup of good mayo
- 2 cloves of minced garlic
- 1/2 Tbsp. fresh lemon juice
- Fresh ground pepper
- Combine balsamic vinegar, oil, orange juice & zest, Worcestershire sauce, cilantro, honey, garlic, jalapeño and spices. Whisk until well combined. Place in a large Ziploc bag with the steaks.
- Marinate the steaks for one to three hours. Massage the marinade into the steak every half hour and flip the bag. This may seem like an easy step to overlook, but it truly makes all the difference.
- While the steaks are marinating, prepare the garlic aioli. Combine all the ingredients and mix thoroughly. Allow this to rest in the refrigerator for at least an hour.
- Thirty minutes prior to cooking, remove the steaks from the marinade and let them rest at room temperature. This is a key step that is often ignored and results in unevenly cooked steaks.
- Prepare the grill and get it hot! Flat iron and oyster steaks are best when cooked medium rare-to-medium, so they need to be grilled fast and over high heat.
- While the grill is preheating, toss all the dry ingredients for the chimichurri into a food processor. Pulse and then add in the liquids. Blend to your desired consistency. Don’t make this too far in ahead of time as the color is not as vibrant once the air gets to it.
- When the grill has reached a temperature around 500˚F, grill for two minutes and then rotate the steak 90˚for picture-perfect grill marks. Grill for another two minutes and then flip.
- Leave the steak on the grill for another 4 minutes or until the steak reaches an internal temperature of 125-130˚F (medium rare). Remove from the grill and allow the steak to rest for ten minutes prior to slicing.
- While your steak is resting, slice the baguette in half inch-thick slices. Brush each side with olive oil and grill each side until slightly charred.
- When slicing flat iron steak it is crucial to slice against the grain. Not doing this will result in a chewy bite. Slice the steak in quarter inch-thick slices.
- Top each piece of toast with the garlic aioli followed by microgreens, a generous slice or two of steak and a spoonful of orange chimichurri. Serve with extra chimichurri, pickled onions and your favorite beverage!