Grilled Niman Ranch Flat Iron Steaks, St. Germain And Dijon Butter
POSTED: 10:21 am MDT May 4,
2008
I’m using flat iron steaks because I really like the texture and how it presents, if you can find it at your local butchers / market, it’s a great cut for less cost than the more well known pieces. Any cut of beef will do.
This works best in a nice hot pan (best to not use a non-stick pan), then you can finish the whole dish and keep the juices together. But a grill will do.
1 – 2lbs Steaks, cut and trimmed of excess fat, rub a little oil, salt, pepper, and sprinkle a little sugar on the side that will go into the pan / grill first.
Pan: sear the steak on each side on high heat, then into pan add the following items
-1tblsp olive oil
-1tsp minced garlic
-1tsp minced onion
-1tsp minced parsley
-1tsp whole peppercorns (mixed color if you have them)
cook it all together for a few seconds til the peppercorns get a nice shine and begin to plump. Either continue to cook in pan, or place in hot oven to reach desired temperature on your steak. I personally go with a medium to medium rare. Remove steaks from pan and set aside while you finish
Then into pan add (will splatter, so keep a lid handy)
-1tblsp Dijon or whole grain mustard
-1tblsp butter
-1tblsp St. Germain
mix it all together, taste for salt and pepper.
To Plate:
Cut steaks into thick or thin pieces, (always cut against the grain), lay out onto plate, then spoon your sauce mixture over the steaks.
--Chef Biju
