Cassie’s Ruminations

Chili-Rubbed Flat Iron Steak

This is a great recipe inspired by one in Everyday Food: Great Food Fast.

The flavors are a combination of Mexican and Mediterranean, and they work well. I overdid the salt just a touch, and the cookbook’s cooking time was a bit low, but other than that this was just about perfect. I also used a flat iron steak instead of a skirt steak. I’ve made adjustments to my version below. I served this with some steamed broccoli. A nice healthy meal that I’ll definitely make again, maybe on the grill, this summer.

Chili-Rubbed Flat Iron Steak
Serves 4

For the rub:
2 tsp chili powder
1 tsp ground coriander
1 tsp light brown sugar
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper

For the rest:
1 flat iron steak, about 2 lb
2 tsp extra virgin olive oil

Preheat broiler to high heat with a rack about 4 inches from the heat.

Mix together all the rub ingredients in a small bowl. Rub the beef with the olive oil, then with the spice rub and place it on a rimmed baking sheet.

Place the baking sheet under the broiler and cook for 8 minutes (do not turn the meat over). Turn the broiler off and let rest in the oven for another 4 minutes. Remove from the oven and cover with foil. Let rest for 10 minutes before slicing against the grain and serving.