Flat Iron Steak Recipe with Cilantro-Lime Gremolata
This is the best steak recipe for a quick and delicious weeknight meal. Flat iron steak is rubbed with warming and flavorful spices, cooked for a quick five minutes per side, and finished with a vibrant cilantro-lime gremolata.
Flat Iron Steak
Flat iron steak is a flavorful cut of meat, similar to a flank steak, but usually less expensive. It is cut from the shoulder of the animal, and is also known as butlers’ steak, or oyster blade steak. One of my favorite things about the flat-iron steak: it is a tender enough cut so that marinating before cooking is not necessary. However, always be sure to salt your steaks anywhere from one hour to 24 hours in advance–this will ensure a flavorful end product.
J & J Grass Fed Beef
My J & J Grass-fed beef delivery contained the flat-iron steak this month. I often order the $55 “starter pack”, as I find it is the perfect amount for our family of three over the month. I buy grass-fed beef directly from the farmer for many reasons, which can be read about here.
This savory flavorful spiced steak is an easy recipe to toss together. The warming spices of the garam masala are complemented by the bright tones of the cilantro-lime gremolata.
- 1 Tablespoon avocado oil
- 1 teaspoon garam masala (recipe below or use store bought)
- 1 teaspoon fine sea salt
- 1 teaspoon fresh lime zest
- 1 pound flat iron steak
- Cilantro-Lime Gremolata (recipe below)
Combine together all ingredients besides steak in a small bowl. Rub steak and marinade for anywhere from 1-24 hours. Pull steak out 1 hour before cooking to come to room temperature.
Grill steak until 150 degrees, about 5 minutes per side, or desired done-ness. Let steak rest for 10 minutes before slicing, against the grain. Top with cilantro-lime gremolata.
A delicious flavor enhancer for just about anything.
- 1-2 jalapenos
- 3 cloves garlic
- 1 small bunch cilantro, use the stems too (about 1 cup)
- 1 teaspoon avocado oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Finely dice jalapenos, garlic, and cilantro. Zest 2 limes and juice one of them.
Combine diced ingredients with lime zest and juice, oil, salt, and pepper, and let rest at least 10 minutes before serving. Keeps for up to 3 days in the refrigerator.
This blend of warming spices is used often in northern Indian cuisine. Adapted from the cookbook Indian Home Cooking by Suvir Saran and Stephanie Lyness.
- 1 cinnamon stick, broken into pieces
- 2 bay leaves
- 1/4 cup cumin seeds
- 1/3 cup coriander seeds
- 1 Tablespoon green cardamom pods
- 1 Tablespoon black peppercorns
- 2 teaspoons whole cloves
- 1 whole dried red chile
- 1/8 teaspoon ground mace
Combine the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and red chile in a frying pan and toast over medium heat for about 4-5 minutes, stirring constantly.
Cool slightly. Use a spice grinder to grind into a powder. Stir in the mace and store in an airtight container.
THIS POST CONTAINS SPONSORED CONTENT. ALL WORDS AND OPINIONS ARE MY OWN. SPONSORED CONTENT HELPS THIS BLOG SURVIVE AND THRIVE. THANK YOU FOR YOUR SUPPORT!