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Flat Iron Steaks are quickly becoming a favorite of steakhouse diners. Our gluten free Black Angus Beef Flat Iron Steaks are lean and exceptionally tender. Whether you try them grilled, broiled or pan-seared, these juicy Black Angus Flat Iron Steaks are sure to please.
Preparation Time:15 Minutes
Preparation Instructions: For best results thaw under refrigeration. Use within 5 - 7 days. Cook steak according to a cooking or meat thermometer rather than a time table. Remove steaks from grill, pan, or oven 5 degrees before desired doneness. Let steak rest 5-10 minutes before serving.
Rare: 125 – 130 degrees
Medium Rare: 130 -145 degrees
Medium: 140 – 145 degrees
Medium Well: 150 – 160 degrees
Well: 160 – 170 degrees
These are great steaks well worth the price.They were tender and full of flavor!These were my first flat iron steaks but will not be my last.
I was kind of hesitant because of the price and never having flat iron steaks before but after taken a chance and trying them let me tell you s
Excellent product! I have had these grilled, broiled and fried in a pan. Makes great fajitas, stroganoff and fettucini.
Use the Flat Iron steaks in this Betty Crocker recipe. Awesome and great. For our family we doubled it.
1 large onion, thinly sliced
1 medium red bell pepper, cut into strips (1 1/2 cups)
1 medium Yellow bell pepper, cut into strips (1 1/2 cups)
1 medium orange bell pepper, cut into strips (1 1/2 cups)
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
2 teaspoons dried minced garlic
1 teaspoon salt
2 tablespoons lime juice
1 cup beef flavored broth (from 32-oz carton)
2 cups uncooked regular long-grain white rice
1 can (15 oz) black beans, drained, rinsed
STEP 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
Step 2 Cover cook on Low heat setting 8 to 10 hours.
Step 3 About 20 minutes before serving, cook rice as directed on package.
Step 4 Remove beef from cooker place on cutting board. Shred beef with 2 forks return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.
What a way to have FLAT IRON STEAKS WOW
Restaurant quality on a budget. This steak is amazing!
This is my favorite steak. They are always tender and delicious. Just season with salt,pepper,garlic and cook in heated pan, cooked medium rare.
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Marinating and grilling makes a delicious, tender and juicy flat iron steakServes: Recipe Yield 6 servings
Ingredients:3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 pinch salt
1 1/2 pounds flat iron steak
Directions:1.Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
2.Preheat an outdoor grill for medium-high heat and lightly oil grate.
3.Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
The butter is what makes this dish extra special for all steak lovers
Ingredients:2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 cup olive oil
1 1/2 pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
1/8 teaspoon cracked black pepper
Directions:1.Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
2.Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
3.Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
Serves: 4Prep Time: 20 minutes
Ingredients:4 Beef flat iron steaks, thawed and removed from packaging
1½ tbsp salt
1½ tbsp pepper
1½ tbsp granulated garlic
4 tbsp fresh garlic (minced)
½ cup white onions (sliced thin)
½ cup green peppers (sliced thin)
½ cup red peppers (sliced thin)
¼ cup olive oil
Directions:Preheat grill. Season steaks with kosher salt, ground black pepper, & granulated garlic. Place seasoned beef flat irons steaks on grill for 3 minutes per side Grill until desired doneness and set aside. In a sauté pan heat up olive oil then add garlic, peppers and onions. Sauté until tender then add to steak and enjoy.
Ingredients:4 Beef Flat iron Steaks
4 pieces portabella mushrooms (sliced)
8 pieces button mushrooms (sliced)
3 tbsp fresh garlic (minced)
2 tbsp white onions (minced)
2 tbsp fresh rosemary (minced)
2 tbsp fresh tarragon (minced)
2 tbsp fresh thyme (minced)
½ tsp pepper
¼ cup blended oil
6 cups beef broth or stock
3 tbsp all purpose flour
Directions:Preheat grill. Season beef flat iron steaks with kosher salt & ground black pepper on both sides.
Grill for 3 to 4 minutes per side or until desired doneness, cover, and set aside. In a medium sized pot heat olive oil. Add mushrooms along with onions and sauté until tender. Next, add garlic, rosemary, tarragon, & thyme. Mix until everything is incorporated. Add to absorb the remainder of olive oil.
Add stock. Continue cooking until sauce thickens, about 5-7 minutes. Stir until well blended, turn off heat and serve sauce on top of beef flat iron steak.
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