Flat iron is a beautiful cut of beef. It's naturally so flavorful, has the nice density (but not chewy), yet it's leaner than other steak cuts.
Our summer barbecue season is here. Jason fired up our Santa Maria BBQ Grill again for dinner. The flat iron was seasoned simply with salt, pepper, and olive oil. It was rest for about 4 hours with the seasoning. The grill was set at medium-high heat with the mesquite charcoal, and the meat was grilled for about 5 minutes each side for nice medium-rare. It was covered with the foil and let rest for additional 5 minutes. I also grilled some fingerling potatoes and shishito peppers.
We enjoyed another simple but beautiful barbecue dinner. The meat was served with some lemon wedges and quick creme fraiche & yuzu kosho condiment (1/4 cup creme fraiche, 1 tablespoon yuzu kosho, and some minced Japanese baby scallion).
The meat was so juicy and packed with flavors. Really delicious.
