Flat Iron

Flat Iron

from 8.00

This blend has a delicious woodsy, Mediterranean flavor, is great on Steaks, Chicken, Veggies, mushrooms and in stews! A blend with thyme, rosemary, onion, garlic, unrefined sea salt, pepper & spices.

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RECIPE FOR FLAT IRON STEAK BLEND

STUFFED FLANK STEAK

IN LIEU OF THE RED WINE AND SHALLOTS YOU CAN USE ITALIAN DRESSING AS A MARINADE AS ANOTHER OPTION.

  • 4 SHALLOTS, COARSELY CHOPPED
  • 1 CUP DRY RED WINE, SUCH AS CABERNET
  • 1/4 CUP OLIVE OIL
  • 2 POUNDS FLANK STEAK, BUTTERFLIED
  • CINDY’S FLAT IRON SEASONING
  • 1/4-POUND THINLY SLICED PROSCIUTTO
  • 1/4-POUND THINLY SLICED FONTINA CHEESE
  • 14 FRESH BASIL LEAVES
  • OLIVE OIL
  • CABERNET-SHALLOT REDUCTION, RECIPE FOLLOWS

WHISK TOGETHER SHALLOTS, WINE AND OLIVE OIL IN A LARGE BAKING DISH. (CAN BE SUBSTITUTED WITH ITALIAN DRESSING. ) ADD THE STEAK AND TURN TO COAT. COVER AND REFRIGERATE FOR AT LEAST 4 HOURS OR OVERNIGHT.

HEAT GRILL TO HIGH.

REMOVE THE STEAK FROM THE MARINADE AND BLOT WITH PAPER TOWELS. LAY ON A FLAT SURFACE, CUT SIDE UP, AND SEASON WITH CINDY’S FLAT IRON STEAK BLEND. COVER THE SURFACE WITH THE PROSCIUTTO SLICES, AND THEN TOP WITH THE CHEESE AND A LAYER OF BASIL LEAVES. STARTING WITH THE SIDE FACING YOU, TIGHTLY ROLL UP THE STEAK AROUND THE FILLING. USING KITCHEN STRING, TIE THE ROLL IN 4 OR 5 PLACES.

BRUSH THE OUTSIDE OF THE STEAK WITH OIL AND SEASON WITH CINDY’S FLAT IRON STEAK BLEND. LET SET AT LEAST 10 MIN. FOR SEASONING TO MELD INTO MEAT. GRILL THE STEAK OVER HIGH HEAT UNTIL BROWNED ALL OVER, 8 TO 10 MINUTES. TURN THE STEAK 4 TIMES AS IT COOKS. MOVE THE MEAT AWAY FROM THE DIRECT HEAT AND GRILL FOR 15 TO 20 MINUTES, OR UNTIL AN INSTANT-READ THERMOMETER REGISTERS 125 DEGREES F FOR MEDIUM-RARE. REMOVE FROM THE GRILL AND LET REST 5 MINUTES BEFORE SLICING. SLICE AGAINST THE GRAIN INTO 1/2-INCH THICK SLICES AND DRIZZLE WITH THE CABERNET-SHALLOT REDUCTION.

CABERNET-SHALLOT REDUCTION:

  • 2 TEASPOONS OLIVE OIL
  • 3 SHALLOTS, FINELY CHOPPED
  • 1 BOTTLE CABERNET WINE
  • 1 TEASPOON BLACK PEPPERCORNS
  • SALT
  • 1 TABLESPOON HONEY

HEAT OIL IN A LARGE SAUCEPAN ON THE GRATES OF THE GRILL OVER HIGH HEAT. ADD THE SHALLOTS AND COOK UNTIL SOFT. ADD THE WINE AND PEPPERCORNS, BRING TO A BOIL AND COOK UNTIL THICKENED AND REDUCED TO 1 CUP. STRAIN THE MIXTURE INTO A BOWL AND SEASON WITH SALT, TO TASTE, AND HONEY.

PESTO SAUCE

  • ¼ CUP PESTO
  • ¼ CUP SOUR CREAM

MIX & DOLLOP ON FINISHED STEAK.