Tony Zentgraf
The Flat Iron Steak’s Origin
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 beef 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.
Enjoy grilling the Grilled Flat Iron with Spanish Spices!
Grilled Flat Iron with Spanish Spices
Print RecipeEquipment
- 1 Whisk
- 1 Resealable Bag for Marinating Steak
- 1 Grill
Recipe Multiplier
Marinade for Steak
- 4 ea Garlic Cloves - minced
- ½ cup Olive Oil
- 2 tsp Cumin
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 1 ea Juice of Lime
Spanish Spice MIx
- 2 tbsp Spanish Paprika
- 1 ½ tsp Cumin
- 1 ½ tsp Dry Mustard - (Colemans is ok)
- 1 tsp Fennel - Ground
- ½ tsp Granulated Garlic
- 1 ½ tsp Kosher Salt
- ½ tsp Black Pepper - ground
Flat Iron Steak
- 1 ea Flat Iron Steak - approx 1 ¼ – 1½lbs
Romesco Sauce
- 1 ea Romesco Sauce Recipe
Instructions
Making the Steak Marinade
- Trim any unwanted fat from the flat iron steak if needed.
- Mince the garlic.
- Combine all the spices & garlic in a bowl.
- Add the olive oil and juice the lime into the spices & garlic.
- Mix to combine.
- Marinate the flat iron in a resealable bag or covered container. Marinate for 6-12 hours.
Romesco Sauce
- Make the Romesco Sauce as per the recipe. You can make the sauce a couple of days ahead.Reheat the sauce as needed for serving.
Making the Spanish Spice Rub
- Combine all spice ingredients in a bowl.
- This will make more than you need for one steak. Keep the leftover spices in a sealed bag or container for future use.
Grilling the Steak
- Preheat the grill. (Or cast iron pan or broiler)
- Remove the flat iron from the marinade.
- Pat dry with paper towels.
- Season the steak with a good amount of Spanish Spice Rub on all sides.This will give the flat iron a nice crust.
- Let the steak rest at room temperature for 30 minutes to bring up the temperature slowly.
- Grill or Sear in cast iron skillet on the first side to develop a nice crust on the meat. Approximately 2 minutes.
- Turn the steak over and continue to grill or sear on the second side.Cook the steak to medium rare 130° to medium 140°Let the steak rest after pulling from the grill for 10-15 minutes before slicing.
Serving the Grilled Spanish Spiced Flat Iron
- Heat the Romesco Sauce if desired. Romesco can be served at room temperature also.
- Slice the flat iron at one end into 1/4" slices.Plate and enjoy with the Romesco Sauce & some pan seared potatoes.
