Tonight I decided that I wanted a steak for dinner along with some pasta. I discovered Flat Iron steaks while I was living in LA. They're typically found packaged. The cut is also called flap meat. Flat Iron Steaks are fairly new on the scene, but is starting to appear on some restaurant menus. These steaks can be as tender as tenderloin when cooked to medium rare. The are more marbled than a filet and have good flavor. Best of all these can be had at your local grocer at around $5-6 a pound packed in roughly 1 1/2 pound steaks. I cut them in thirds and freeze the extra portions. Now steak is on the menu in a more regular basis.
Tonight I added sauteed mushrooms and black olives to some jarred pasta sauce over linguine, and sliced the steak thin. The steak was seared in the skillet and then placed in a 475 degree oven to finish. Seasoned with Canadian Steak Seasoning (mixture of garlic, pepper, sea salt, and herbs).
Overall a simple meal, fast and easy, and very tasty!
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