Thursday, March 3, 2011

Grilled Flat Iron Steak

I have been cooking through a few of Steven Raichlen's recipes as I was invited to mention his new product site. Also I needed some inspiration as I have been in a bit of a grilling rut.

The flat iron steak (also called chicken steak or top blade steak) is very beefy tasting and, therefore, delicious. There is a ribbon of connective tissue running through the middle so a presentation where the steak is finally sliced (as for fajitas much like this recipe) works out really well. You can slice the meat away from the gristle before your guests know its there.

Flat Iron Steaks Seasoned and Waiting for Marinade
The marinade has a beer base but the beer almost seems superfluous. I think any complimentary water type liquid in a small amount (I assume his 8 ounce bottle is a reference to "cook's treat") would work fine.

Grilled Flat Iron Steaks

For the steaks:

2 flatiron or skirt steaks (about 2 to 2-1/2 pounds, each about 3/8- to 3/4-inch thick)
salt & pepper
3 tablespoons olive oil

For the marinade:

1 bottle (8 ounces) dark Mexican beer
1/4 cup fresh lime juice
1 medium onion, finely chopped
3 cloves garlic, minced
1 to 2 jalapeño peppers, seeded and finely chopped (for hotter steaks, leave the seeds in)
1/4 cup chopped fresh cilantro

For serving:

2 bunches scallions, trimmed
4 to 8 jalapeño peppers
4 flour tortillas
lime wedges
your favorite salsa

Generously season the steaks on both sides with salt and black pepper. Place the steaks in a nonreactive baking dish just large enough to hold them and drizzle the olive oil over them. Turn the steaks a couple of times, rubbing them with your fingertips to coat with oil.

Make the marinade: Combine the beer, lime juice, onion, garlic, chopped jalapeño(s), and cilantro in a nonreactive mixing bowl and stir to mix. Pour the marinade over the steaks and let them marinate in the refrigerator, covered, for 1 to 2 hours, turning them a couple of times so that they marinate evenly.

Mmmmm! Swimming in Marinade, Very Limey!
Set up the grill for direct grilling.

Place the scallions and whole jalapenos on the hot grate and grill until nicely browned on all sides.

Grillin' with Friends, Aparagus
Transfer the grilled vegetables to a plate.

Remove the steaks from the marinade and drain, discarding the marinade. Place the steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare. Season the steaks on both sides with salt and pepper. Transfer the grilled steaks to plates or a platter and let rest for 3 minutes.

Warm the tortillas on the grill, about 15 seconds per side, and transfer them to a cloth-lined basket. Serve the steaks with the grilled jalapenos, scallions, and tortillas and salsa on the side. To eat, wrap bite-size pieces of steak in a tortilla with some of the scallions, jalapenos, and salsa.

I would like to thank Steven Raichlen and Weber for the inspiration.


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