Saturday, August 09, 2008

Tex-Mex Flat Iron Steak

I don't grill that often, but I found a recipe in a Weight Watchers cookbook, and found this piece of steak on sale - so why not? My Le Creuset grill pan has gotten a lot of work this summer, and I'm getting better - but still not as good as Alan at the outdoor grill! My friend brought some fresh green beans and caprese stacks (tomatoes, mozz, basil with a delicious balsamic, evoo, sugar, basil sauce - thanks Lisa).
3 T tomato paste
1 chili in adobe
2 T adobe sauce
1 tsp cumin powder
3 pinches kosher salt
zest and juice of one lime
1 lb flat iron steak
Take all and put in a big ziplock bag, marinate over night. Grill in a hot pan with olive oil for about 6 min on each side for medium (like in pictures). Alan would have flipped out if he saw me eating steak this raw - but it was yummy! I wish I could have gotten the marinade more even on the meat, but one end of the meat definitely had more of the "kick" then the other. But, it was good. Flat iron is a tender cut of meat as well - also tenderized with the acid from the tomatoes and lime juice.

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