Sazon Grilled Flat Iron Steaks: Open Fire Excellence!
Flat Iron Steaks are considered to be the second most tender cut on the cow. This dish did not disappoint!
Things to know:
What is Sazon?
Sazón is a popular Latin American and Caribbean spice blend that translates literally to “seasoning”. It provides a savory, earthy flavor profile and a distinct vibrant yellow-orange or red-orange color to everyday dishes.
What is sazon seasoning made of?
Its defining feature is ground annatto (achiote), which gives yellow rice and stews their vibrant orange-yellow color. Traditional and homemade versions mix annatto with coriander, cumin, garlic powder, dried oregano, and salt.
What is a flat iron steak?
A flat iron steak is a well-marbled, highly flavorful cut of beef taken from the animal’s shoulder or chuck area. Known as the second-most tender steak after the tenderloin, it gains its rich beefy taste and uniform rectangular shape after a butcher removes the tough connective tissue from the top blade.
Is flat iron a good cut of steak?
Yes, a flat iron steak is an exceptionally good cut. It is widely considered one of the best values in beef, offering rich, bold, beefy flavor similar to a New York strip or ribeye combined with a tenderness that ranks second only to the filet mignon.
What is another name for a flat iron steak?
A flat iron steak is most commonly known as a top blade steak or top blade filet.
What is an Argentinian grill?
An Argentinian grill, or parrilla, is a specialized open-fire setup used to cook meat with hot wood or charcoal embers rather than direct flames. It is the center of the traditional Argentine asado social gathering.
What is the main difference between asado and churrasco?
The main difference between asado and churrasco is the cooking technique and setup. Asado (from Argentina and Uruguay) uses a horizontal open-fire grill (parrilla) where large, whole cuts of meat cook slowly over wood embers. Churrasco (from Brazil) traditionally threads various meats onto long skewers to grill over direct, intense heat and is often served rodízio style.
Ingredients:
Sazon Seasoning
1 T ground coriander
1 T ground cumin
1 T achiote powder
1 T Mexican oregano
1 T dried cilantro
1 T garlic powder
2 t kosher salt
2 t onion powder
1. In a spice grinder or food processor add the ground coriander, cumin, achiote, oregano, cilantro, garlic and onion powders, kosher salt and pepper and pulse until a fine grind. Store in an airtight container.
For the Steak
1 1/2 lbs flat iron steak
2 tbsp Sazon seasoning
Red Chimichurri (recipe below)
1. Season steak on both sides with sazon seasoning or steak spices of your choice. Transfer steak to a plate and allow it to rest at room temperature for 20 minutes.
2. Preheat grill to 400°F.
3. Grill meat to your liking, but I recommend keeping this one on the rare side (it tends to be a little chewy), 6 to 8 minutes total for medium-rare. Transfer to a plate, tent with aluminum foil and allow meat to rest for 10 minutes.
4. Slicing against the grain.
5. Drizzle red chimichurri over each serving of flap steak and serve immediately. ENJOY!
1/2 medium pineapple diced
1 ear fresh corn kernels removed
1 red bell pepper sliced
1 jalapeño sliced
1/2 cup apple cider vinegar
1 t sea salt
2 T granulated sugar or honey
the zest + juice of 1 lime
1. In a bowl, combine the pineapple, corn kernels, bell pepper, jalapeño pepper (seed if desired) and the zest of 1 lime.
2. In a small sauce pan, combine the apple cider vinegar, salt and sugar (or honey). Bring the mix to a boil, stirring often to help the sugar dissolve.
3. Remove from the heat and add the lime zest.
4. Pour the mix over the pineapple medley and allow to cool completely. Serve along side the chicken or store in the fridge for up to 1 week. ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
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