Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
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  • 5 star values: 5

The trick to a great crust on this flat iron steak is to use a very hot skillet; a large cast-iron or heavy stainless steel skillet works best. Have your hood fan on high—there will be some smoke. If you can't find flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.

Marian Cooper Cairns, Birmingham, Alabama
Recipe by Southern Living November 2007

Gallery

Beth Dreiling Hontzas; Buffy Hargett

Recipe Summary

prep:
5 mins
cook:
10 mins
stand:
5 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub steak evenly with steak seasoning and salt.

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  • Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips.

  • Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

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