Flat Iron? Steak?? Like Butta’!

Somehow Flat and Iron don’t seem to fit well with steak.

Especially not one as tender and juicy as a Niman Ranch Flat Iron steak.

Although these come from the shoulder area, they are not a work muscle, so remain marbled, very flavorful and tender.

The name for the cut of steak – Flat Iron – derives from its shape, not its texture or flavor.

I prepare mine Argentine style.

Marinated in a red wine vinegar and herb mixture for a few hours.

Then grilled just till medium rare.

Sliced, and served with the Argentine national condiment Chimichurri Sauce. This is basically a garlic parsley sauce with lots of oregano as well.

The visual is dramatic. The flavors outstanding.

And the Niman Ranch beef, being grass fed, as opposed to barn constrained and foder fed, retain a high percentage of Omega-3 fatty acids, much like salmon and other health oriented foods.

So fantastic steak flavor, balanced with the bright chimichurri sauce, and because they are grass fed much better for you than most steaks.

The steaks are served with roasted peppers drizzled with balsamic vinegar and some buttery couscous.

For me, any of the Pinot Noirs or the Bianchi Malbec would be a perfect accompaniment.



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