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Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small and each week we'll award a pair of Harmons cooking school passes to one lucky viewer whose question is selected. Email your questions to askachef@harmonsgrocery.com.
This week's question comes from Joel:
"I love flat iron steak, but whenever I make it turns out tough. Do you have any tips or ideas that can help me make a more tender, juicy steak?"
Flat Iron steak is a lean cut of meat and can often turn out tough if it isn't prepared properly. The key is using a good marinade and cooking the steak at the proper temperature. If you follow these steps, your steak will turn out moist and delicious. Here are some of my favorite flat iron steak recipes:
What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com
Flat Iron Steak Chimi ChurriIngredients:
- 1 1/2 pounds flat iron steak
- 1 teaspoons kosher salt
- 2 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 tablespoons garlic
- 1-2 bunches fresh cilantro
- 1-2 fresh flat-leaf parsley
- 1/4 cup white balsamic vinegar
- 1/3 cup grapeseed oil
- 1/4 teaspoon cayenne Directions:
1. In small mixing bowl combine salt, cumin, coriander and pepper. Rub on steaks and allow to sit at room temperature for 1 hour.
2. Heat grill on high heat to smoking point.
3. Reduce heat to medium high and place steak on grill.
4. Cook 3 minutes, then turn 45 degrees and cook for 2 minutes.
5. Flip steaks and repeat process. Adjust cooking times depending on thickness of steak and desired internal temperature.
6. In food processor combined garlic, cilantro, parsley, white balsamic vinegar, grapeseed oil and cayenne, if using.
7. Pulse until mixture has come to a bright green, pesto-like paste.
8. Serve with your favorite side dish and enjoy!
I also love my steak with a little spicy kick. Turn up the heat with this marinade:
Chili Rub Flat Iron Steak:Ingredients:
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper Directions:
1. Combine spices in small bowl. Rub steaks with chili rub and allow to marinate for several hours.
2. Heat grill on high heat to smoking point.
3. Reduce heat to medium high and place steak on grill.
4. Cook 3 minutes, then turn 45 degrees and cook for 2 minutes.
5. Flip steaks and repeat process.
6. Adjust cooking times depending on thickness of steak and desired internal temperature.
If you love the freshness of cilantro and citrus, this steak recipe is for you:
Cilantro Lime Flat Iron SteakIngredients:
- 1 lb. flat iron steak
- 1 tablespoon honey
- 1/2 tablespoons cumin
- 1/2 tablespoon paprika
- 3-4 garlic cloves, minced
- 1 tablespoon grapeseed oil
- 2 limes, juice & zest
- 1 bunch of cilantro, chopped Directions:
1. Place all ingredients into a Ziploc bag and allow to marinate for 1-3 hours
2. Heat grill on high heat to smoking point.
3. Reduce heat to medium high and place steak on grill.
4. Cook 3 minutes then turn 45 degrees and aging cook for 2- minutes.
5. Flip steaks and repeat process.
6. Adjust cooking times depending on thickness of steak and desired internal temperature.
This weekend you can try Chef Johnny's McAdams flat iron steak at Harmons City Creek's Father and Son BBQ for LDS General Conference. Stop by the City Creek store starting at 4:00 p.m. for a delicious dinner featuring flat iron steak, main street chicken, rice pilaf, garden veggies and mashed potatoes. The cost is only $12.50 per person.
We didn't forget about the ladies! While the men are at General Conference on Saturday we're featuring a delicious Small Plates Café at Harmons City Creek. Or check out our Ultimate Cooking Course at Harmons Station Park. Afterward, bring the whole family over to our café for gelato! These events are definitely something you don't want to miss.
Check out other Ask a Harmons Chef articles here.
