Lag B'Omer Meat Fest - Flat Iron Steaks

Let's get grilling. The Jewish festival of Lag B'Omer means celebration, bonfires and perhaps a bit of grilling. We've got four recipes from Chef Avi for you (also see video below). Plus you'll learn how to make Avi's favorite meat rub and marinade! We're doing Flat Iron Steaks Prepared Two Ways, Beef & Lamb Kabobs and Avi's Maple Seared Ranch (Shoulder) Steak.

Avi's Rub

  • 1 part Kosher Salt
  • 2 parts Granulated Garlic
  • 2 parts Brown Sugar
  • 2 parts Ground Turmeric
  • Mix well and put into your favorite shaker jar.

Avi's 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

Combine in a jar with a tight sealing lid and shake it all together.

Flat Iron Steaks Prepared in Two Ways

  • 2 KOL Foods Flat Iron Steaks
  • Avi’s Rub
  • Avi’s Marinade
  • Gas or Wood Grill
  • Cast Iron Skillet or any Stove to Oven Pan.

Heat up your grill to medium high

If you use a wood grill, make a ‘hot’ side and a ‘cool’ side.

For the first steak simply sprinkle with Avi’s Rub. Both sides. Be liberal, but don’t over do it. The meat from KOL Foods is so good, it doesn’t need to be over seasoned. Once your rub is done, 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. The 100% grass fed beef from KOL Foods will cook quicker than grain fed.

For the second steak let in bathe in Avi’s Marinade for at least a half an hour. It will be better if you let it go over night. Use a resealable plastic bag for marinading and be sure to squeeze out as much air as possible.

Heat your skillet on a high heat. Drizzle the pan with some olive oil and then sear both sides of the steak for about 1-2 minutes per side. Throw out any remaining marinade from the bag. It has had raw meat in it and can not be saved or used again.

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.

Wine Pairings


Pair all of these recipes with the Spring River Cabernet Sauvignon – Merlot from Gush Eitzion. It’s strong enough to stand up to the meat, but fruity enough to work outdoors.