Flat-Iron Steak With Dry Rub
"Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end."
photo by sloe cooker
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1⁄2 teaspoon coarse salt, kosher salt
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 2 (6 ounce) flat iron steaks (shoulder top blade steaks)
- 2 tablespoons extra virgin olive oil
directions
- Combine first 4 ingredients and stir to mix.
- Rub the mixtue into the steaks to season and drizzle with olive oil.
- Heat a large iron skillet over medium heat for several minutes until hot.
- Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
- Let meat rest for 5 minutes then serve.
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Reviews
-
I made this exactly as posted, including the cast iron skillet! My steak was still partially frozen, so I did increase the cook time by a minute on each side. The result was perfection. I didn't expect this recipe to be so good, but I'm so glad it was! The ingredients really don't let you know how yummy this is...try it! -
Used a strip steak that I picked up today. I cut back the seasoning by half because I was cooking for one. The flavor was very good (I really like cumin). Cooked the steak on an older, small, newly acquired George Foreman grill for 8 minutes and that gave me a well done steak. Next time I will use a skirt steak, think this would taste even better. Thanks for posting this recipe Oolala. -
This was the first time I had used Flat Iron Steaks and I had no idea what to do with them. I loved it with this seasoning. I put the seasonings on the steak and then allowed it to to sit for about 2 hours. The meat was very flavorful! -
This was one of the most flavorful steaks I have made. I followed the recipe to a "T".<br/>I had purchased 2 Flat-Iron Steaks and used one tonight. The flavor was wonderful and the steak was sooo tender.<br/>I highly recommend the cut of beef and the recipe. -
Great Rub. I did not use the oil really no need for it. Doubled the recipe because I had 2 flat iron steaks. I rubbed the steaks, let them set in the fridge for about 1 1/2 hours left at room temp for about 30 minutes then put them on the grill. They ate evey last bite, no leftovers!!=( Will be using this one often. Thanks
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RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
