![]() ![]() It really is important to rest the steaks covered in tin foil 5 to 7 minutes before cutting or serving. The temperature will continue to rise while the steaks are resting. My target is 118 to 122 degrees maxium for medium rare. Check the temperature with an instant thermometer if you have one. Sear the steaks for 5 more minutes on side two. After 5 minutes flip the steaks to side two.Ĥ. Note, you don’t need anymore salt on the steaks if you’ve treated them with salt or Adolf’s meat tenderizer. While cooking side one, sprinkle side two generously with pepper and garlic powder. Pan sear the steaks for 5 minutes without disturbing them. If you are cooking for a crowd you’ll need two pans rather than over crowding them into one pan. Place the steaks in the pan pepper and garlic side down. Sprinkle the steaks generously with pepper and garlic powder. Add a few tablespoons of olive oil and heat for another few minutes until the oil shimmers. Heat a cast iron pan over medium heat for a few minutes. ![]() If you are in a hurry you can pierce the meat several times with a fork, sprinkle generously with Adolf’s meat tenderizer, and move to the next step.ģ. The salt helps break down some of the proteins so that it is more tender. ![]() This gives the steak enough time to sweat moisture and reabsorb it. Generously salt the portions and leave them to sit at room temperature undisturbed for 1 – 2 hours. Make the chimichurri sauce ahead of time, or have all the ingredients ready to go as you are searing the meat. Pan-Seared Flat Iron Steak with Chimichurri Sauceġ. If you serve the steak with mashed potatoes or cauliflower, and an additional hot vegetable, it would elevate the meal to a steakhouse supper. Serve this steak with a side salad and it’s a weeknight dinner you can have on the table in 20 minutes. This steak was about 3/4 to 1 inch thick so it only needed 5 minutes per side in a hot cast iron skillet. I could have cut it into four 6 oz portions or three 8 oz portions. The other day I bought a 1.5 pound flat iron steak. Two, it’s easy to cut into even portions which is perfect for entertaining. One, it tends to be a bit less expensive than flank steak. Flat iron steak is my new favorite steak for two main reasons. ![]()
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