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  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default **Quick Dinner on the Genesis** Flat Iron Steak

    This is actually my wifes grill, its my job to make sure the propane tank is full!



    If you've never tried a Flat Iron Steak, its a cut from the Chuck and is highly marbled and considered as tender as Filet Mignon. I'm not gonna argue!

    1 lb CAB Flat Iron rubbed up with a bit of Olive oil and David Klose spice mix.



    Fired up the gasser, laid a cast iron skillet down and sauteed some Asparagus



    Oiled up the CI grates and set the steak on for @ 7 minutes per side, turning 1/4 for those killer grill marks.





    5 minute rest



    Slice at an angle and serve!


  2. #2
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    I dont care whos grill that was cooked on, pass me a plate!!!

    I love some FI steak!
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Flat iron good!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks awesome!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Brian,That looks delicious!

    Thanks for the pictures!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I'm a flat Iron fan from way back. Thanx for the pix Brian!

    Have you ever used it for fajitas? If you do, you'll never go back to flank or skirt.

    I find it whole ( top blade) frequently for around $2.50#. Seems like they double or triple the price if they separate the two halves and call it Flat Iron.

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