Flat iron steak for fajitas9/8/2023 ![]() Of course, if you’re looking for more great grilling recipes from Outsider, check out our Juicy Lucy Hamburgers, Blackened Salmon, Beer-Can Chicken, Pickle Juice Hot Wings, and more. In fact, it will probably take you longer to make today’s accompanying chimichurri sauce than to grill this cut. The key to this steak, in my meat-loving opinion, is grilling it at extremely high heat (600 degrees) very quickly. ![]() The store-bought steak is typically a well-marbled, rectangular-ish cut that weighs between 1-2 pounds and ranges from 1/2-inch to 1-inch-thick. So youre looking at well-exercised steak with just enough marbling to enrich the flavor. The shoulder that this steak comes from gets decent exercise. It’s a savory steak that tends to have decent marbling, but it remains sufficiently lean. ![]() It’s that simple with a flat iron steak, which comes from the shoulder (chuck) of the cow. Flat iron steak is popular because of its rich, deep beefy flavor. ![]() Or, you can pair the flat iron steak with a number of bold-flavored sauces, including chimichurri, Béarnaise, or horseradish, among others. A little EVOO, salt, pepper, and HIGH heat-and you’ve got yourself a dinner winner. While a flat iron steak is a fantastic option for stir-fry, fajitas, and steak sandwiches, the cut is also flavorful-and tender-enough to stand on its own. ![]()
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