A couple of weeks ago, my friend Y. made her annual pilgrimage to Sap Bush Hollow Farm, where she stocks up on a large supply of grass-fed beef, lamb and pork. For the second year in a row, she offered to pick up a few things for me , an offer I could not resist.
One thing she picked out for me was a Flat Iron steak, a cut that I was unfamiliar with until now. It is a recently developed cut, said to be one of the more tender ones at a reasonable price. To me it was definitely reminiscent of a flank steak, though a bit thicker, requiring longer cooking. It was somewhat chewy but not tough.
This weekend, Izzy and his papa were hard at work, painting our parlour rooms and more.
I needed to make something the satisfy the huge appetites they built up doing all that work and figured that steak would fit the bill.
I rubbed the steak with cocoa/cumin/brown sugar/salt* and grilled it. I served it alongside some potatoes sauteed with garlic and thyme, accompanied by spinach with shallots and balsamic vinegar. Not a morsel was left.
*I love the idea of cocoa in a rub but the recipe needs more work before I can post it.
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