Tuesday, February 10, 2009

Flatiron Steak with rice pilaf

I made a flatiron steak yesterday. It was the first time I did so and it turned out great.

The flatiron comes from the top blade roast and is very tender. It is not a flank steak, which comes from the belly, is used in fajitas, and is much more toothsome.

I prepared it quite simply: Salt, pepper, and a little garlic powder,sear in in a very hot skillet for about five minutes per side and let rest. Deglaze the pan for some au jus.

Cut the steak into thin strips and serve.

At about $6/lb this is a great beef deal.
Post a Comment