In terms of tenderness, flatiron steak is second only to the tenderloin, but costs less than half as much. Unlike some other bargain cuts of beef, this one can handle more time on the grill (rare-meat avoiders rejoice!). If your family finds the garlic-and-herb rub too flavourful, just season steak with salt and pepper, and serve with a side of "Homemade BBQ Sauce"
Recipe by Bonny Reichert
1 garlic clove, finely minced
1/2 cup finely chopped fresh mixed herbs, of your choice (parsley, thyme, rosemary)
salt, to taste
black pepper, to taste
2 or 3 250- to 375-g flatiron steak
In a small bowl, combine garlic, herbs, salt and pepper. Pat mixture onto both sides of steaks. Grill, broil or pan-sear 4 to 6 minutes per side for medium rare. Let meat rest for 5 to 10 minutes before slicing thinly across the grain.
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