Flat Iron Steak
4 servings
90 minutes
Flat iron steak is a true find for meat flavor enthusiasts. This type of steak was discovered by butchers who noticed that with proper cutting of the shoulder part of beef, tender and juicy meat can be obtained, perfect for grilling. Its deep flavor is wonderfully complemented by demi-glace sauce, adding spicy notes, while Cajun spices give it a slight heat. Roasted garlic and red wine vinegar in the marinade make the meat tender and aromatic, while dried cherries add a subtle sweetness. Perfectly paired with French fries, this steak will be the highlight of an American dinner – hearty, rich, and impeccably delicious.
1
Preheat the oven to 160 degrees. Cut the head of garlic into 4 parts, brush the halves with 1 tsp of olive oil, and loosely wrap in foil. Bake for about an hour until the garlic is soft.
- Garlic: 1 head
- Extra virgin olive oil: 1 glass
2
Remove from the oven, take off the foil, and let it cool slightly. Peel the garlic and mash the cloves with a fork in a bowl. Add vinegar, Cajun spices, and the remaining oil, and mix thoroughly.
- Garlic: 1 head
- Red wine vinegar: 1 tablespoon
- Cajun spices: 2 tablespoons
- Extra virgin olive oil: 1 glass
3
Place the steaks in a large shallow dish and brush them with the marinade. Cover with plastic wrap and refrigerate overnight.
- Beef steak: 4 pieces
4
Pour demi-glace sauce into a small pot, add peppercorns, and bring to a boil over high heat. Cook until half of the liquid evaporates.
- Demi-glace sauce: 150 g
- Black peppercorns: 1 teaspoon
5
Preheat the grill and cook the steaks to your desired doneness. Serve with sauce and fries. Enjoy your meal!