Saturday, April 21, 2012

Flat Iron Steak with Garlic Rosemary Rub

Fresh steaks were available this morning at market. So I grabbed a flat iron (aka top blade) and a dog bone for the mutt. Needless to say, everyone was thrilled with the purchase (furry friends included).
This cut truly couldn't be improved upon, smothered in fresh rosemary, black pepper, course sea salt and crushed garlic. Plus, flat iron steaks haven't really been popularized yet, making them relatively inexpensive. As long as cooking time doesn't exceed medium-rare, maintaining tenderness is a non-issue.
Served alongside Anne's fresh spinach adorned with the first strawberries of the season, we officially welcomed the market season to our home with broad smiles, clinking wine glasses, and quite satisfied bellies.

Flat Iron Steak with Garlic Rosemary Rub:
*1 grass-fed flat iron steak (or top blade steak)
*3 garlic cloves, pressed through a garlic press
*3-4 heaping tablespoons fresh rosemary, finely chopped
*1 tablespoon extra virgin olive oil
*1 heaping teaspoon course sea salt
*1 teaspoon fresh ground black pepper
*1/2 teaspoon white pepper

Place a cast iron grill griddle over medium heat or prepare charcoal grill.
Rinse and dry steak with paper towels. Set aside.
In a small mixing bowl combine remaining ingredients. Slather onto both sides of steak.
Sear steak until rare to medium-rare, turing only once during cooking time. Time will vary depending on thickness of cut. Make sure not to over cook.
Allow to rest for 5 minutes before slicing and serving.

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