YIELD:
4
PREP TIME:
10 Minutes
COOK TIME: 10 - 20 minutes
COOKING METHOD: Grilling
INGREDIENTS
2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
1/2 tsp each of large grain sea salt and crushed black pepper corns
1/2 cup whipping cream
1/4 cup country Dijon-style mustard
2 Tbsp bourbon
1 Tbsp finely chopped fresh chives or green onions
DIRECTIONS
Flat iron steaks are available at most grocery stores - ask your butcher.
Preparation
Press salt & pepper evenly onto both sides of beef steaks about 30 minutes before grilling
Spritz with canola or other high heat vegetable cooking oil. (I do not recommend using extra virgin olive oil to grill at high temperatures.)
Method
Heat grill at medium high heat until hot - make sure grill is clean and free of other cooking debris
Place prepped steaks on grates; grill for 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice.
Remove steaks from grill and wrap in foil to keep warm.
For the sauce:
Combine cream, mustard and bourbon in small bowl.
Add to skillet; cook and stir 1 to 2 minutes
Season with salt, as desired.
Serving suggestion:
Carve the steaks cross grain into thin slices; season with salt, as desired.
Spoon sauce over steaks; sprinkle with chopped chives.
Photo courtesy of the Cattlemen's Beef Board and National Cattlemen's Beef Association