![]() But, flat iron steak is tender enough that you can just slap the thing on the sandwich as is. You can slice the steaks thinly and build your sandwich that way to mimic the traditional Philly style. It’s served on sourdough bread with sauteed onions, poblano peppers, and provolone cheese. ![]() Get the Recipe: Flat Iron Steak Sandwiches Jess PrylesĪ take on the Philly Cheesesteak, this sandwich uses a well-seasoned flat iron steak cooked to medium-rare (grilled or pan-seared). Serve on flour or corn tortillas with guacamole, pico de gallo, or whatever other condiments you enjoy. When done, you’ll slice thinly across the grain and toss them into a skillet with sauteed onions and bell pepper. You can cook them on the grill or pan-sear them. You’ll marinate the steaks for several hours (or even overnight) in soy sauce, pineapple juice, cumin, lime juice, and garlic. Who doesn’t love a good fajita? Typically prepared using skirt steak, fajitas are also great with flat iron steak. Get the Recipe: Low Carb Maven Southwestern Flat Iron Steak Fajitas Pair with anything you’d usually enjoy with steaks. ![]() Starting with a room-temperature steak (take them out of the fridge a half hour before cooking), you can get a good sear and a medium-rare steak in about five minutes per side. Since flat iron steaks are thin, they cook quickly. This less-involved take on Steak au Poivre uses course-cracked black pepper and blue cheese to accent the fantastic crust you can only get from pan-searing your steaks. Pan-Seared Flat Iron Steaks with Peppercorns and Blue Cheese Butter Low Carb Maven
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