Flat Iron Steak
This recipe comes from the Hitching Post restaurant in Buellton, California.
Yield: serves 4
- 1 head garlic, loose papery skin peeled off
- 1⁄2 cup extra-virgin olive oil
- 1 tbsp. red wine vinegar
- 2 tbsp. Cajun seasoning mix
- 2 tbsp. Hitching Post Magic Dust
- 4 (8-oz.) boneless top blade steaks
- 6 oz. demi-glace
- 1 tsp. minced dried cherries
- 1⁄2 tsp. sichuan peppercorns, crushed
- Preheat oven to 350º. Cut garlic head in half crosswise, put halves on an 8" square of foil, drizzle cut sides with 1 tsp. of the oil, then loosely wrap foil around garlic. Bake until cloves are soft, about 1 hour. Remove from oven, unwrap, and set aside until cool enough to handle. Squeeze garlic out of skins into a bowl and mash with a fork until smooth. Add vinegar, Cajun seasoning, 1 tbsp. of the Magic Dust, and remaining oil to roasted garlic and mix well.
- Put steaks into a large, shallow dish and rub garlic mixture all over meat. Cover with plastic and refrigerate overnight.
- Put demi-glace, cherries, and peppercorns into a small pot and boil over high heat until reduced by half, 2–3 minutes; set aside.
- Preheat grill. Sprinkle remaining 1 tbsp. of the Magic Dust over steaks, then grill over medium-high heat, turning often, 4–6 minutes for medium rare. Serve sauce alongside steak, and with french fries, if you like.