Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks--butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.

David Bonom
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Thom Driver

Recipe Summary

hands-on:
35 mins
total:
1 hr
Yield:
Serves 4 (serving size: 3 1/2 ounces beef and about 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine orange rind, orange juice, lime rind, 2 tablespoons lime juice, 1 tablespoon oil, and next 4 ingredients (through chipotle) in a bowl, stirring with a whisk. Add steak, turning to coat. Let stand 30 minutes at room temperature, turning occasionally.

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  • Heat a grill pan over high heat. Coat pan with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Add steak to pan; grill 5 minutes on each side for medium-rare or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Slice steak across the grain.

  • Combine remaining 1 tablespoon lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining ingredients in a bowl. Serve with steak.

Nutrition Facts

216 calories; fat 11.1g; saturated fat 3.4g; mono fat 6.4g; poly fat 0.9g; protein 24g; carbohydrates 6g; fiber 1g; cholesterol 81mg; iron 3mg; sodium 587mg; calcium 26mg.
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