Wednesday, April 27, 2011

Flat Iron Steak

This cut of beef is relatively new to US markets and when prepared properly is tender and absolutely delicious! Read an article about it here: 

We did ours on the grill but first slathered it with Worcestershire sauce, fresh minced garlic, salt and pepper...leaving it to marinate for about a hour. Best if cooked no more than medium rare and then sliced thinly across the grain.

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