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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 lbs flat iron steak
1 medium red onion, sliced into 1/2-inch thick slices
1 tbsp extra virgin olive oil
Marinade for Meat
1 cup vegetable oil
2 tbsp hot smoked Spanish paprika
4 garlic cloves, minced
2 tbsp fresh thyme leaves
2 tsp minced fresh rosemary
1 tsp salt
1/4 tsp ground black pepper
Jalapeno Cornbread (in bread folder)
Pineapple Salsa
Combine oil and paprika in small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature. Pour oil mixture into blender and add garlic, thyme leaves, rosemary, salt, and pepper. Blend marinade until herbs are finely chopped. Arrange steaks in glass baking dish and pour marinade over. Turn to coat meat evenly, cover and chill at least 1 to 2 days.
Prepare barbecue on medium-high heat. Scrape off most of the marinade from meat. Grill steaks until just cooked through, about 5-10 minutes per side. Transfer to a platter, cover and keep warm.
Drizzle 1 tbsp olive oil over the onions and season with salt and pepper. Grill or sear the onion until charred and just lightly softened, about 5 minutes on each side. Transfer to a plate, cover to keep warm and set aside.
Meanwhile, cut the corn bread into rectangular strips. Grill the corn bread slices to warm and spread a thin layer of the pineapple salsa on the corn bread. Slice the steaks into strips and top the corn bread with the steak, scatter some red onions over each, and garnish each serving with a tsp of the pineapple salsa. Serves 4
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FLAT IRON STEAK STRIPS WITH GRILLED RED ONIONS
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 lbs flat iron steak
1 medium red onion, sliced into 1/2-inch thick slices
1 tbsp extra virgin olive oil
Marinade for Meat
1 cup vegetable oil
2 tbsp hot smoked Spanish paprika
4 garlic cloves, minced
2 tbsp fresh thyme leaves
2 tsp minced fresh rosemary
1 tsp salt
1/4 tsp ground black pepper
Jalapeno Cornbread (in bread folder)
Pineapple Salsa
Combine oil and paprika in small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature. Pour oil mixture into blender and add garlic, thyme leaves, rosemary, salt, and pepper. Blend marinade until herbs are finely chopped. Arrange steaks in glass baking dish and pour marinade over. Turn to coat meat evenly, cover and chill at least 1 to 2 days.
Prepare barbecue on medium-high heat. Scrape off most of the marinade from meat. Grill steaks until just cooked through, about 5-10 minutes per side. Transfer to a platter, cover and keep warm.
Drizzle 1 tbsp olive oil over the onions and season with salt and pepper. Grill or sear the onion until charred and just lightly softened, about 5 minutes on each side. Transfer to a plate, cover to keep warm and set aside.
Meanwhile, cut the corn bread into rectangular strips. Grill the corn bread slices to warm and spread a thin layer of the pineapple salsa on the corn bread. Slice the steaks into strips and top the corn bread with the steak, scatter some red onions over each, and garnish each serving with a tsp of the pineapple salsa. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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