This marinated flat iron steak with garlic & cilantro is one of the most flavorful steaks I have ever tried. If you are looking for a delicious new steak recipe, I would highly recommend this one. We were recently on a family trip to Lake Chelan. Click back if you haven’t seen all the pictures. One of the treats of this vacation was staying with my husband’s uncle Tim. He is not only fun to be around, but he has a passion for being in the kitchen. He was excited to treat us all to some of his favorite. He did some fabulous slow-cooked ribs one night and then treated us to this amazing steak another night. He had taken this recipe from “Best of the Best Cookbook Recipes” in “Food and Wine” – Volume 13. You know if it says “best of the best” you are in for a special treat.
Marinated Flat Iron Steak with Garlic & Cilantro
Serves 6 to 8
1 tablespoon crushed hot red pepper flakes
2 tablespoons boiling water
1 cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
2 tablespoon honey
1 tablespoon Japanese soy sauce
1 coarsely chopped sweet white onion (I use Walla Walla Sweet Onion)
10 garlic cloves, peeled, halved, germ removed and chopped
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano, preferable Mexican
4 skirt stakes, about 1 ½ pound each
2 tablespoon mile Chile powder, preferable Chimayo, Ancho or Hatch (I just use normal Chile Powder)
1 tablespoon garlic salt
1 tablespoon lemon pepper
1 tablespoon coarsely ground fresh black pepper
8 tablespoons unsalted butter (I typically use salted)
½ cup finely chopped flat-leaf parsley or cilantro (I always use ½ of a cilantro bunch)
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
4 garlic cloves, peeled, germ removed and chopped up
1 tablespoon crushed hot red pepper flakes
¼ cup extra virgin olive oil
½ cup cilantro leaves chopped up (I use the other ½ of the cilantro bunch to sprinkle over the top at the final stage when serving.)
1. Place the pepper flakes in a small cup and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining “Marinade” ingredients in a large blender along with the pepper flakes and blend to a liquid mash.
2.Clean the skirt steak and I usually poke the meat several times on both sides with a sharp knife to allow the marinade to penetrate the meat.
3.Place the skirt steaks in a large resealable plastic bag (or divide between two large bags). Pour the “marinade” into the bag and squeeze out any excess air from the bag and close. Refrigerate for at a minimum of 2 to 4 hours. I usually do it overnight or prepare in the morning and keep turning the meat/bags during the day to make sure “all” of the meat is getting marinade thoroughly.
1.Combine all of the “Seasoning Blend” ingredients and mix up thoroughly in a small bowl.
2. Remove the skirt steaks from the bag and lightly pat dry with paper towels.
3. Using your hands or a brush, evenly, but lightly, coat the steaks with the extra virgin olive oil
4. Season the steaks thoroughly on all sides with the “Seasoning Blend”.
Preheat all grates of a well-oiled charcoal or gas grill to high. If using a “Traeger Smoker”,I put it on smoke first for 2 minutes and then turn it to 400 degrees. I prefer Mesquite or Alder chips. Once I place the meat on the smoker, I typically leave it at high for about 5 minutes on one side and then 5 minutes on the other side and then I turn it down to about 200 degrees and let it smoke until done flipping when necessary.
While the meat is cooking, I turn on the “Resting Butter”. I usually just have this on the stove resting until I’m ready with all of the ingredients in a small sauce pan. When the meat is close to being done, I turn on the stove and melt the butter and other ingredients into a nice consistency with ½ of the cilantro bunch.
Putting it all Together:
1. Remove the steaks from the grill and place on a platter with foil over it for about 5 minutes to rest. After resting and allowing the juices to solidify, cut the meat “against the grain” to preferred slice thickness. Layout the meat on a severing platter.
2. Drizzle the “Resting Butter” over the meat and take the balance (1/2 of cilantro bunch) and sprinkle over the top. My kids usually don’t like the “Resting Butter” so I usually serve ½ of the meat on the platter with no resting butter and the other half with the resting butter.
Skirt steak (he used flat iron steak) has a deep, beefy flavor that can stand up to bold spices. So I take this inexpensive, easy-to-find cut and hit it with lots of garlic and a little honey to rev up the caramelization. The result is so outrageously good that it’ll temp you to take skirt steak outside of its standard role as fajita-filler. It’s a really thin cut, so it should be served right after it’s cooked. Have everything else ready before you throw it on the grill. We always make more so we can have fajitas or burrito’s the next night. It is also very good on top of a salad with goat cheese and balsamic vinaigrette. Enjoy!