Any butcher worth his cleaver will tell you that one of the unsung heroes of the steak world is the flat iron. This cut that comes from the front quarter of the shoulder of the cow is in a place on the bovine that doesn’t get worked very much. That results in a very tender cut that will melt in your mouth.
If you’re in the mood to grill something new, try this recipe for Grilled Flat-Iron Steak with a Mustard Bourbon Sauce. When it’s done, slice it thin, and savor each bite. You’ll be glad you did!
Grilled flat-iron steak can be served many ways - this presentation makes an elegant meal by slicing very thinly and presenting with a tasty tangy sauce.
- 2 beef flat iron steaks (shoulder top-blade) about 8-10 ounces each
- coarse sea salt and freshly ground black pepper
- 1/2 cup whipping cream
- 1/4 cup Dijon-style mustard - use coarse grain if you prefer
- 2 Tablespoons favorite bourbon
- 1 Tablespoon fresh chives or green onions, chopped finely
- Press the salt and pepper into the surface on both sides of the steaks about 30-60 minutes before grilling
- Spritz the steaks with high-temperature cooking oil and place on HOT (450°F or higher temperature at the grates) clean, dry grates. Sear on both sides, and remove to tray away from direct heat to finish until desired internal temperature is reached. USDA recommend 145°F as Medium-Rare Remove from heat and allow to rest on platter so juices can be reabsorbed into the meat before slicing across the grain of the muscle and very thin slices slanted just a bit to produce more surface area.
- Combine cream and mustard in a small saucepan and stir continuously over medium to low heat.
- Season with salt and pepper to taste as desired.
- Before serving add the bourbon and ladle over meat - but if you don't like the alcohol, just the flavor: add bourbon at the beginning and the alcohol will burn off.
- Dress with chopped chives or green onions
This recipe was prepared by Char-Broil Chief Grilling Officer, Barry 'CB' Martin on The Weather Channel, April 14, 2012