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RECIPE

Serves 2 Generously
A CookTale
Cathie arrived home from Norwich, VT with this new-to-us cut of Steak. It’s called a Flat Iron Beef Blade Steak, purchased at the Dartmouth Co-op in Hanover NH. I did what I’d do with a Tri-Tip or Skirt, marinated it for just under an hour, reduced the Marinade to make the sauce and pan seared it, before moving the pan to the oven for a few minutes of finishing. It was tender, juicy and will be served again. I called our local Adam’s FairAcre Farm and they carry it.
INGREDIENTS
1-1/2 lb of Flat Iron Steak
Kosher Salt & Black Pepper
1/2 Cup of Soy Sauce
2 TB of Dijon Grainy Mustard
1 TB of EVOO
METHOD1. Heat the oven to 400 degrees F.

2. Prepare the Marinade, Soy Sauce, Mustard, Salt & Pepper. Whisk to Emulsify. Place the Steak in a high sided dish & completely coat with the Marinade. Refrigerate for up to an hour.

3. Heat a cast iron grill pan to smoking. Add 1 TB of EVOO & the Steak. Weigh it down with a 5 LB grill press for 3 minutes a side.

4. Move to the oven for 5 minutes or so. The internal temperature should not exceed 125 degrees F for rare. Adjust cooking time according to your taste.

5. Allow to rest before slicing. Serve with a tablespoon of the Sauce.

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