It’s a valid consideration seeing as how I’ve been seriously obsessed with all things grilled, barbecued and well, grilled and barbecued, this summer. 8O
If meals keep coming out tasting like this Flat Iron Steak with Salsa Verde, I don’t see the obsession sizzling out any time soon, either!
This recipe seriously blew Ben’s and my mind. Like, hard. “You knocked it out of the park with this one, Iowa Girl Eats!” he exclaimed. To which I replied, “Please don’t call me Iowa Girl Eats.” Awkward.
I started by seasoning a Flat Iron Steak with garlic salt, pepper & olive oil,
then wrapped it in plastic wrap and let it sit on the counter for 10-15 minutes to marinate. Meanwhile, I pre-heated the grill to HIGH.
Then headed out!
To get a juicy, tender, medium-rare steak, I grilled on one side for 1 minute, with the lid down, then rotated the steak 45 degrees and cooked for 2 more minutes with the lid down.
Next I flipped the steak over and cooked for another minute with the lid down, flipped and grilled for an additional 3-4 minutes.
Then I let the steak rest for 7 minutes when it was done. This is a critical step for a tender, juicy steak! If you cut into it too early, all the juices run out and the texture is that of shoe leather. No thanks.
Finally I sliced my velvety, fork tender, uber-pink steak up with glee, nearly dying of anticipation…ok there was no anticipation, I gobbled down the first 3 slices I cut – holy buckets it was amaaaazing!
The zesty, zippy, incredible salsa verde I whipped up to dallop on top of my slices took it completely over the top!
This stuff was un-fracking-believable.
The recipe comes from The Food Network and I followed it to a T, except that I left out the Dijon mustard.
Ben has a finely tuned mustard-radar and even though the recipe only calls for 1/2 teaspoon of Dijon, I knew he’d taste it and declare the entire dish inedible. I didn’t miss it at all though!
“It honestly tastes like a tart-ass guacamole,” which is husband code for – OMG THIS IS GOOD!!!
On the side I served a simple salad of torn baby spinach, tomatoes, slivered red onion and sliced cucumbers. Dressed in a simple Italian vinaigrette, it complimented the steak & salsa exceptionally well.
Ugh I could seriously eat this every single night. I actually might re-create for the 4th! :D
In other news, I’m in charge of bringing festive Jell-O shots to a party Ben and I are attending this weekend. One question – how do you make Jell-O shots? I have a crazy-cool idea on how to make them super festive for the 4th, but I need a recipe first…
How did I not learn these things in college??
Ok, off to do a million + 1 things tonight. Have a good evening! :D
What are you making for the 4th of July? Any recipes you’d like to share?