Check out Chef Avi as he makes a Lag B'Omer feast including these delicious flat iron steaks.
For the Rub:
- 1 part Kosher Salt
- 2 parts Granulated Garlic
- 2 parts Brown Sugar
- 2 parts Ground Turmeric
For the Marinade:
- 2 parts Olive oil
- 1 part Balsamic Vinegar
- 2 parts Tamari or Soy Sauce
- 1 part Pure Maple Syrup
- 2 Chopped Basil Leaves (Fresh)
- Hint or Dollop of Roasted Sesame Oil
For the steaks:
- 2 KOL Foods Flat Iron Steaks
- Avi’s Rub
- Avi’s Marinade
To make the rub, mix all ingredients together, in a bowl or your preferred shaker jar.
To make the marinade, mix all ingredients together, in a bowl or your preferred shaker jar.
To make the steaks, heat your grill to medium high. If using a wood grill, prepare it with a hot side and cool side.
For the first steak sprinkle both sides generously with Avi’s Rub. Sear each side of the steak on the high heat side of your grill for about 1-2 minutes. Then let it go on the low heat side for a few more minutes until desired doneness. Use an instant read thermometer to determine when cooked to your liking.
For the second steak, marinate in Avi’s Marinade for at least a half an hour, but up to over night.
Heat your skillet on a high heat. Drizzle the pan with olive oil and then sear both sides of the marinated steak for about 1-2 minutes per side. Throw out any remaining marinade.
Once seared, let the steak stay in the pan and put it on either the low heat side of your grill or in a 350-degree oven for about 5-7 minutes. Again use an instant read thermometer to determine doneness.
Let both steaks rest for 10 – 15 minutes and then slice on a bias against the grain. These are phenomenal on a baguette or sliced and served cold on fresh greens with an Asian inspired salad dressing.