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Mexican spiced Flat Iron Steak

KenfromMI
KenfromMI Posts: 742
in EggHead Forum
Had a busy day and needed something quick. Luckily a store by my house expanded and increased there meat counter by about 100%. Scored a really nice Flat Iron. Made a paste with olive oil, chili powder, cumin, salt, unsalted garlic pepper, and Mexican oregano. Spread it on the steak and let it sit for half hour at room temperature while the Spanish rice and brussel sprouts cooked (I know doesn't seem like a traditional combo but I had them in the fridge). lol... 400 degrees, 7 minutes per side. Going back for a few more of the steaks. Melted in my mouth and could easily be cut with a fork. 
Dearborn MI
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