The so called “flat iron” steak claims to be the second tenderest steak this side of filet mignon. Let’s see how it ranks on America’s favorite grill.<\/p>\n
INGREDIENTS:
\nFour 8 ounce flat iron steaks
\nKosher salt
\nFreshly ground black pepper
\n8 Tablespoons unsalted butter
\n3 Tablespoons roughly chopped flat-leaf parsley
\n3 Tablespoons roughly chopped chives
\n1 shallot, finely chopped<\/p>\n
DIRECTIONS:
\nRub steaks on both sides with salt and pepper and set aside to absorb the seasoning for about 30 to 45 minutes. If longer, refrigerate.<\/p>\n
For Steak Butter, combine butter, parsley, chives and shallots in a medium bowl. Mash roughly with a spoon or fork. Season to taste with salt and pepper. Cover and set aside.<\/p>\n
Fire up the grill, bring the coals to peak heat, nice and red just before they start to settle into a gray tone. Add the steaks and cook flipping once until seared and at least 130 degrees with a testing thermometer. Transfer to serving platter and let rest for five minutes. When slightly cooler, top each steak with a dollop of herb butter.<\/p>\n","protected":false},"excerpt":{"rendered":"
The so called “flat iron” steak claims to be the second tenderest steak this side of filet mignon. Let’s see how it ranks on America’s favorite grill. INGREDIENTS: Four 8 ounce flat iron steaks Kosher salt Freshly ground black pepper 8 Tablespoons unsalted butter 3 Tablespoons roughly chopped flat-leaf parsley 3 Tablespoons roughly chopped chives … Continue reading Mr. Flat Iron Steak topped w Steak Butter<\/span>