Blackened Grilled Flat Iron Steak Recipe 55

SIZZLE & SMOKE FLAT IRON STEAKS

Smoked paprika and chipotle pepper give this version of blackened steak a spicy, Southwestern flair. To cool things off, add a salad of leafy greens with fruit and cheeses. -Denise Pounds, Hutchinson, Kansas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Sizzle & Smoke Flat Iron Steaks image

Steps:

Combine seasonings; rub over steaks. In a large skillet, cook beef in butter over medium-high heat for 30 seconds on each side. Reduce heat to medium; cook steaks for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Cut into slices; serve with lime wedges if desired.

Nutrition Facts : Calories 305 calories, Fat 21g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 725mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

Ingredients

1-1/2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1-1/4 pounds beef flat iron steaks or top sirloin steak (3/4 inch thick)
2 tablespoons butter
Lime wedges, optional

BLACKENED GRILLED FLAT IRON STEAK RECIPE - (5/5)

Provided by mirving

Number Of Ingredients 7

Blackened Grilled Flat Iron Steak Recipe - (5/5) image

Steps:

Combine all the seasonings together and rub over both sides of the steak. Cover and refrigerate 3 hours. Grill - turning once. Slice diagonally.

Ingredients

1 tblsp garlic powder
2 tsp cumin
2 tsp organo
1 tsp kosher salt
1 tsp fresh ground pepper
1/2 tsp ground red pepper
2 lb flat iron steak

GRILLED FLAT IRON STEAK

I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.

Provided by BakinBaby

Categories Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Grilled Flat Iron Steak image

Steps:

Place steak in a plastic sealable bag.
In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
Let meat set at room temperature for at least one hour prior to grilling.
Remove meat from the marinade and discard marinade.
Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
Thinly slice the steak across the grain.

Nutrition Facts : Calories 257.7, Fat 19.7, SaturatedFat 5.2, Cholesterol 61.4, Sodium 71.5, Carbohydrate 1.2, Sugar 0.8, Protein 17.8

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled, crushed
1 teaspoon italian seasoning
salt
black pepper
1 1/4-1 1/2 lbs flat iron steaks

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

Provided by Kristin

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

Steps:

Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

Ingredients

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

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FLAT IRON STEAK - CHELSEA'S MESSY APRON

Web Jul 14, 2019 Preheat the grill to medium-high, about 400-450 degrees F. Pat the steaks dry with a paper towel and then rub the steaks with olive …
From chelseasmessyapron.com
5/5 (9)
Total Time 47 mins
Category Dinner, Main Course
Calories 299 per serving

PREPARE INGREDIENTS: Preheat grill to medium-high heat (400-450 degrees F.) Shuck corn. Remove stems and halve zucchinis lengthwise. Halve or quarter cherry tomatoes, depending on their size. Halve both lemons; juice one of the lemons to get 1/4 cup juice and set the other two lemon halves aside to grill. Rub or brush (with a pastry brush) corn and zucchini with olive oil. Season liberally with salt and pepper (I add about 1 to 1/2 tablespoons oil and about 1/2 teaspoon salt and pepper).
CORN ZUCCHINI SALAD: Prepare the preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Add corn and zucchini. Cook zucchini about 2-3 minutes, flip and cook another 2-3 minutes or until lightly charred and crisp-tender. Cook the corn, rotating about every 2-3 minutes (a total of 4 rotations) until charred, bright yellow, and crisp-tender about 10-12 minutes total. Grill lemon halves flesh side down for 2-3 minutes or until charred. Transfer vegetables to a cutting board to cool slightly. Slice corn off the cob and add to a large bowl. Cut zucchini into thin half moons and add to the bowl with the corn. Add in the cherry tomatoes, Parmesan cheese (to taste), and fresh basil (rip or cut into ribbons). Add in the juice from one half of the grilled lemon (about 2 tablespoons) and some additional olive oil (about 1 to 2 tablespoons). Toss and taste, adjust seasoni
COOK STEAKS: While vegetables and lemon are grilling, pat steaks dry with paper towel and rub with olive oil (about 1/2 tablespoon per steak). Season both sides generously (or to taste) with salt and pepper (I add about 1/2 teaspoon fine sea salt per steak). Add steaks to the fully heated grill and cook until charred and medium rare (or to temperature preference, medium rare highly recommend) about 4-5 minutes per side. (For 1-pound steaks, medium rare generally takes 4 minutes per side); use a food thermometer for precision (see temperatures in post). Transfer steaks to a plate to rest for about 5-10 minutes, tented with foil. Transfer to a cutting board and cut across the grain as thinly as possible (this makes sure the meat is tender!)
SAUCE: While steaks grill, finely mince garlic and coarsely chop the sundried tomatoes. Add garlic and tomatoes to a small blender or food processor. Add in the 1/4 cup lemon juice and salt and pepper (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper) and pulse until ingredients are chopped. Slowly drizzle in the oil (I use all the oil from the sundried tomatoes container and fill up the rest of the 1/2 cup with regular oil) and pulse until emulsified and a chunky sauce has formed. Taste and adjust seasoning.

Blackened Grilled Flat Iron Steak Recipe 55

SIZZLE & SMOKE FLAT IRON STEAKS

Smoked paprika and chipotle pepper give this version of blackened steak a spicy, Southwestern flair. To cool things off, add a salad of leafy greens with fruit and cheeses. -Denise Pounds, Hutchinson, Kansas

BLACKENED GRILLED FLAT IRON STEAK RECIPE - (5/5)

GRILLED FLAT IRON STEAK

I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

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