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Seasoned Flat Iron with Leftovers Recipe

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This recipe for Seasoned Flat Iron with Leftovers, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Sunday, August 9, 2009


For Steak:

2 1/2 pounds Certified Angus Beef flat iron
3/4 teaspoon oregano
3/4 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground black pepper
Kosher salt to taste

Dipping Sauce w/ Attitude:

1 cup dry red wine
2 cups beef broth
2 tablespoons Worcestershire sauce
4 tablespoons butter, cut in half-inch cubes, kept cold
1 teaspoon dijon mustard

1. In a small bowl, combine herbs, mustard and pepper.
2. Evenly sprinkle herb mix on all sides of beef. Place in airtight container in refrigerator for four hours or overnight.
3. Preheat grill on high. Season both sides of steak with salt, reduce heat to medium high and grill to an internal temperature of 145F for medium rare.
4. Remove from heat; place steak in a sheet of aluminum foil. Add 1/4 cup of dipping sauce, close foil, and allow to rest 5 minutes before slicing and serving.
5. Use leftovers from this recipe to make the American Beef Dip sandwich for lunch or dinner the next day.

Instructions for Dipping Sauce:

1. In a large saucepan bring red wine to a boil; reduce by half.
2. Add beef broth and Worcestershire. Bring back to a boil, reduce heat to a simmer and reduce to approximately 1 1/4 cup.
3. Remove from heat, whisk in butter and Dijon.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I've never seen a flat-iron steak in my part of the world, so I used sirloin. The outstanding thing about this recipe is the sauce. If you have leftovers, make the American Beef Dip recipe.




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