Balsamic Glazed Flat Iron Steak
The Flat Iron Steak, a relatively new cut of steak, has recently been surging in popularity and it's no wonder.
Discovered by researchers at the University of Nebraska, the Flat Iron Steak has been characterized as the second most tender cut of beef after the tenderloin. It's often described as having both the tenderness of a rib eye or strip steak while still having the earthy, full-flavored character of a sirloin or skirt steak.
We recently experimented with Flat Iron Steaks and came up with a real winner of a recipe. It's so simple, it's ridiculous - and the flavor, texture and aroma are out of this world!
Sprinkle the steaks with salt and pepper and drizzle with the olive oil and Worchestershire Sauce. Cover and marinate for at least an hour.
Prepare the grill or barbecue (medium-high heat). Grill the steaks to desired doneness, 3 - 5 minutes per side, brushing frequently with Balsamic Cream. Transfer the steaks to a cutting board.
Allow to rest for at least 10 minutes.
Thinly slice the steaks across the grain at an angle. Divide the steak slices among 4 plates. Spoon any accumulated juices over the steak, drizzle with a little more extra-virgin olive oil and serve.