This time around, I cooked a flat iron steak that had been seasoned with sea salt and fresh black pepper in a blend of sesame and extra virgin olive oils to somewhere between medium and medium well. I sliced it up and served the meat on some sourdough bread topped with pan drippings deglazed with balsamic vinegar and a baby lettuce salad on the side:
This was probably the best flat iron that I have made in some time. The sourdough flavor reacted well with the sweet-tart taste of the deglaze and the texture of the meat. Thank you, Kroger, for keeping this cut of meat in stock despite the economic meltdown.
I give it 4.5 out of 5 Alex the Butchers
Labels: Beef, Cooking, Flat Iron Steak, Food, Kroger, Meat, Recipes