Flat Iron Steaks
Flat Iron steak is a relatively new cut of meat. It comes from the top shoulder of the chuck. It usually ends up as ground beef, but if the butcher fillets out the nasty strip of connective tissue, you end up with two decent hunks for beef that are as tender as tenderloin and as flavorful as a strip steak.
Smokey/Spicy Steak Rub:
- 1 tablespoon of sweet smoked paprika
- 2 teaspoons kosher sea salt
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Combine all of the rub ingredients. Coat 2 Flat Iron steaks in olive oil and season liberally with the rub.
Set your grill up for direct cooking over medium-high heat (450 and 500°F). For medium rare, grill the steaks for 4 to 6 minutes on each side, or until they reach 130°F internal. Let the steaks rest at least 5 minutes before serving.
Nutrition per 3 oz. (85g) grilled: Calories 189, Calories from Fat 98, Total Fat 11g, Saturated Fat 4g, Cholesterol 71mg, Total Carbohydrate 0g, Protein 21g
