The trick is to smoke the meat and not make the meat smoke
FLATIRON STEAK w/ GRILLED PEPPER SALAD
Date: April 26, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Flat Iron Steak w/ Grilled Pepper Salad
The marinade used orange juice and zest, EVOO, red wine vinegar, oregano, salt & pepper
The finished marinade had a wonderful orange smell. It is used on both the meat & pepper salad
The steaks marinate for 30 minutes at room temperature. The peppers are prepped & grilled during this time
The peppers are grilled under high heat until nicely charred. This is a case where you really can’t overcook the veggies
The peppers ready to be covered where they will steam for 10 minutes while the steak is grilled
The steaks are cooked under high heat to medium rare
The peppers are cut up into strips
Some reserved marinade is poured over the peppers
the steak is sliced across the grain and at an angle like a London broil
The steak was served with a spicy Southwestern rice which was a nice counterpoint to the sweet marinade
The steak was very tender and had a wonderful sweet orange flavor. It is definitely a keeper
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This recipe was relatively short in prep time but very long on flavor. I found it in Essentials of Grilling by Williams-Sonoma. The prep was very efficient. While the steak was marinading there was time to prep the peppers for the salad, light the grill and char the peppers. The peppers were put in a sealed container to steam for another 10 minutes while the steaks cooked. While the steaks rested, the peppers were peeled, sliced and doused with some reserved marinade. The last step was to slice the steaks. Once you got rolling it was continuous activity from start to finish, but there was just enough time you weren’t scrambling. The steak salad was amazing. It was fork tender and had a nice orange flavor in the meat and the pepper. The best part is all this great flavor goes from fridge to table in about an hour.