Grilled Flank Steak with Salsa Verde

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I’m thinking about changing the name of the blog to Iowa Girl Eats steaks, ribs and other manly meals

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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

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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!

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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.

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I started by seasoning a Flat Iron Steak with garlic salt, pepper & olive oil,

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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.

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Then headed out!

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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.

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Next I flipped the steak over and cooked for another minute with the lid down, flipped and grilled for an additional 3-4 minutes.

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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.

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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!

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The zesty, zippy, incredible salsa verde I whipped up to dallop on top of my slices took it completely over the top!

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This stuff was un-fracking-believable.

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The recipe comes from The Food Network and I followed it to a T, except that I left out the Dijon mustard.

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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!

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“It honestly tastes like a tart-ass guacamole,” which is husband code for – OMG THIS IS GOOD!!!

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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.

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Ugh I could seriously eat this every single night. I actually might re-create for the 4th! :D

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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

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What are you making for the 4th of July? Any recipes you’d like to share?

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