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Spanish Flat iron with romesco sauce with roasted potatoes

Grilled Flat Iron with Spanish Spices

5 from 1 vote
Print Recipe
Course: Dinner, Grill, Main
Cuisine: American, Grilling, Spanish, Tapas
Keyword: Flat Iron, Grilled, Romesco, Spanish, Spices
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinade Time: 6 hours
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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Equipment

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

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

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.

Video