Grilled Flat Iron with Spanish Spices — Culinary Seasons

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Grilled Flat Iron with Spanish Spices recipe uses a steak that wasn’t around 20 years ago. Believe it or not, the name for the Flat Iron wasn’t around prior to 1998. The National Cattlemen’s Beef Association developed this cut from a larger shoulder. They partnered with two universities to see if cheaper parts of beef, such as the chuck or round, could be cut into usable steaks.

The flat iron cut was discovered through trial and error. Eventually leading to find, where seams in the beef would be best utilized to make butchering worth the effort. Flat Iron steaks are cut from the top blade which weighs about 3 lbs and when broken down into steaks yields 4 steaks between 8-12 ounces. Usually cut into rectangle shape about 10-12″ long and about 1″ thick.

Spanish Spice Rubbed Flat Iron

Seared over Jealous Devil Charcoal on the Kamado Joe Junior.

It wasn’t until 2001 when the National Cattlemen’s Beef Association began promoting the new cut. National restaurant chains began featuring this cut on their menus. A leaner steak yet it has marbling throughout making the cut more flavorful than other cuts of beef.

Recommended Cooking Methods

Flat Iron is a cut of been that is low in fat and cooking at a high temperature usually yields the best result. Grilling over charcoal or gas grill, searing in cast iron pan or even cooking under a broiler will provide the best results. These methods will give a nice char to the beef.

Seared Spice Crust on Flat Iron

Spanish Spice mix of Spanish Paprika, Fennel, Cumin, Mustard powder, Granulated Garlic, Salt and Black Pepper

Marinating the beef is a good option too. The meat has a lower fat content and marinating can help impart flavors into the beef.

Stir frying sliced flank steak and searing in a pan over high heat would produce good results also. Pairing the seared beef with some onions, bell peppers and carrots then saucing with some teriyaki sauce or mongolian sauce would be delicious.

Pair Flat Iron with Romesco

Spanish Romesco Sauce

Because of Moorish Empire influence for 800 years, Spain and Portugal were introduced to many spices they still use today. Romesco was one recipe that utilized some of the spices brought through trade routes.

Making this Romesco sauce is easy to make. Roast some peppers & almonds, make some toast and puree in a food processor. The sauce stores for up to a week and can be used on many meats. The sweet roasted peppers with the tomato and Spanish spices will compliment the spiced steak.

Take a look at the Spanish Spiced Grilled Pork with Romesco sauce. Another great grilled meat to pair it with.

Servings: 4 servinge

Author: Chef Tony Zentgraf

Spanish Spiced Flat Iron with Romesco Sauce is a great pairing. The spices seared into the meat over charcoal then paired with the Romesco sauce will awaken the senses.

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