Flat Iron steak tacos
By Sam Wass, Medium Well
We have used our fabulous flat iron steaks for this easy recipe, but you could use any steak you wanted. Flat iron steaks cost less than the prime steak cuts but are just as tender and have a far meatier flavour. Served this way, two steaks will easily serve four people.
When cooking steak that is destined to be eaten as strips it is always best to cook it as a whole steak and then carve. That way, flavour and texture are kept to a maximum. It is a good rule of thumb, to aim for medium cooked steak, especially with thinner steaks such as the flat iron.
Cooking a flat iron steak, or any other steak that follows the muscle, as oppose to crossing it, takes it cue from both flatter steaks such as sirloin, and fatter steaks such as fillet. The muscle fibres have a tendency to bunch together, and the girth of the steak becomes wider. To cook the steak right through, without charring the exterior too far, takes a keen eye and controlled heat. A decent frying pan, preferably cast iron, (certainly not non-stick) is essential. A heat source that reacts immediately is a bonus, yet not essential.
To garnish the flavourful tender steak, we have opted for soft tacos, corn or wheat, a super easy fresh warm salsa, and corn cobs drenched in maple butter. A side of leafy salad goes down well too.
Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Servings: 4
- 2 x 227g Flat Iron Steaks
- 2 tbsp. olive oil
- Sea salt
- 2 tsp Steak Rub
- 6 whole mild fresh chillies
- 8 small ripe tomatoes
- 1 small bunch fresh coriander, chopped
- 1/2 lime, juice only
- 8 mini corn cobs
- 2 tbsp. butter
- 1 tbsp. maple syrup
Rub each side of the steaks with oil, and then put 1 tsp of rub on each side and set aside to come up to room temperature.
Place the corn cobs in a large pan of boiling, not salted water (as salt makes the kernels tough).
Add a drop of olive oil to a frying pan and add the whole tomatoes and chillies. Leave the seeds in the salsa, so it is pretty hot, you could serve yoghurt or soured cream to cool things down if needed.
Cook the chillies and tomatoes over a high heat, shaking the pan regularly, so that the insides soften slightly and the flesh chars. Once done, tip into a bowl and add a generous pinch of salt, with a tbsp of oil and the lime juice. Mash together to a rough textured sauce. If you are having trouble, try snipping into the obstinate bits with a pair of kitchen scissors. Add the coriander at the table once the salsa has cooled a little.
Heat a frying pan to a high heat. When the pan is hot enough, a flick of water will sizzle viciously. Lay the steaks in the pan, and give them 2 minutes on each side. Depending on how the outside is looking, you may want to turn the heat down a little now. Because of the spices, it will be blackened, and the meat can take a good crust before burning, but it all depends on the heat source and the pan. Flat irons will probably take a further 2 minutes on each side and still be medium, so turn the heat down a little bit if you are concerned.
When cooked remove the steaks to a warm plate and allow them to rest for at least 5 minutes while you warm the breads and get ready to serve.
Drain the water from the cobs, add butter, salt and maple syrup. Toss together in the pan.
Cut the steaks into thin slices and serve on the breads with salsa and a fistful of leafy salad. When your mouth gets hot, take a bite of corn. Enjoy.
Nutrition (per serving): 323 calories, 14.8g total fat, 6.4g saturated fat, 21.7g carbohydrates, 9.1g sugar, 30.6g protein,