Stephen Alexander of Cumbrae's Meats in Toronto is a third-generation butcher. “Every cut is a great one; it really depends on how you prepare it,” he says. Follow the recipe to remove the connective tissue in the flatiron steak (actually a top blade) or ask your butcher to prepare it for you.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2006
- 2 lbs flatiron steak about 2 inches (5 cm) thick
- 2 lbs top blade simmering steak about 2 inches (5 cm) thick
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Worcestershire sauce
- 1 teaspoon pepper
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sea salt
MethodUsing sharp knife, trim off fat and connective tissue (silverskin) from top of steak. Cut steak horizontally in half along silverskin running through middle of steak. Trim off silverskin. Place both steaks in glass baking dish.
Zesty Marinade: In bowl, combine oil, Worcestershire, pepper, rosemary and salt ; pour over steaks and turn to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 15 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Nutritional facts Per each of 8 servings: about
- Sodium 200 mg
- Protein 18 g
- Calories 183.0
- Total fat 12 g
- Cholesterol 46 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
- Iron 14.0
- Folate 2.0
- Calcium 2.0