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Flat Iron Steak (pics)

NDGNDG Posts: 1,552
Flat Iron was on sale and I jumped on it - love this cut and the leftovers are so versatile.  Rubbed with the Argentina Rub from William Sonoma and  grilled on cast iron grate at 550 for about 8 mins total with a few flips.  Got this idea from a griffinsgrub post awhile back . . thanks as always! 

We made some smashed cauliflower and served with spinach salad with hard boiled egg/crispy onions/blue cheese/etc.  Ended up using a store bought chimichurri sauce on the top.  The steak was great, but unfortunately the chimichurri sauce was super salty!  Packaged sauces are always a wild card (got this one at World Market) and hoping I can use it as a dipping sauce for some bread next time?  Next time I will try to make my own chimichurri.  Happy Friday.

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Columbus, Ohio

Comments

  • buzd504buzd504 Posts: 2,521
    That steak looks perfect and delicious.

    Chimichurri is easy to make and there are a ton of variations.  Once you make it yourself, you won't go back to the packaged stuff.
    NOLA
  • Timbo66Timbo66 Posts: 109
    Wow, looks great.
    Large Egg, Warner Robins,Ga
  • Man. That beef looks outstanding.
    Huntsville, Al LBGE
  • NDGNDG Posts: 1,552
    Thank You.  I just found a chimichurri recipe on cooks ill website.  I am posting below so I have a record of this for my next flat iron!  Unless . . . does anyone have a proven chimichurri recipe to share?

    • Chimichurri Sauce
    • 1/4cup hot water
    • 2teaspoons dried oregano
    • 2teaspoons kosher salt (see note)
    • 1 1/3cups loosely packed flat-leaf parsley leaves
    • 2/3cup loosely packed cilantro leaves
    • 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
    • 1/2teaspoon red pepper flakes
    • 1/4cup red wine vinegar
    • 1/2cup extra-virgin olive oil
    • 1. FOR THE SAUCE: Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
    Columbus, Ohio
  • SmokeyPittSmokeyPitt Posts: 9,837
    Really good looking cook!  It looks pretty healthy to boot (except perhaps high sodium from the salty chimichurri ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • LOOKS AMAZING.

    2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL

  • lousubcaplousubcap Posts: 16,482
    @NDG-great cook.  Gotta love that W-S Argentine rub.  Can't believe they no longer make it...dumb marketing/sales decision.  I bought out the local store a couple of years ago and still have 2+ cans.  I use it eggsclusively on flat-irons.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • lantzwrlantzwr Posts: 229
    Looks great.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • Looks great.
  • GriffinGriffin Posts: 7,672
    Looks great. That is a good rub. Need to get some more, but I thought it was discontinued.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NDGNDG Posts: 1,552
    Thanks - I just finished off my tin of the Argentina rub - about a year old - hope its still around but not sure . .
    Columbus, Ohio
  • lousubcaplousubcap Posts: 16,482
    As mentioned, the Argentine rub is and has been discontinued for awhile.  Rumor has it that W-S recognizes the screw-up and plans to reintroduce but with corporate inertia who knows when...FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • fred303fred303 Posts: 8
    edited February 2014
    That looks great, I normally would not cook a flat iron at 550 but those pictures show perfection. 
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