Flat iron steak

Have you heard about a steak cut called a flat iron?
Wife had read how this cut was developed to be a tender cut out of a tougher piece of meat. Its all in how it cut. Well we have known about it for at least 6 months but have not seen any in the stores. Well about a month ago Kroger had some and they were on sale so we got a few. One steak is just enough for the both of us.
1/2 cup soy sauce
1/2 cup Italian dressing
1 clove crushed garlic
Place in bag with steak and refrigerate over night.
Its to hot to get the grill out so we used the George. (we know it must be good on a grill because it turned out great with the George)
We like our steaks med rare and 6 minutes it was perfect.
We must say this was as good as the T bone we had a while back.

Steak rub

Ramona this is one hubby would like.
We got lucky and found some T-bone steaks on sale or marked down and thought what the heck is been years since we splurged for a T bone.
I get to eat out when I'm on the road and have been to Outback and really like the seasoning on their steaks so I found this one on the net and its pretty good.
This was so much steak that we had it for three days. Or eyes were bigger than our stomach.LOL
4 teaspoons paprika
2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
8 teaspoons salt (we used a lot less and a lot depends on what salt you use. Kosher and sea salt is not as salty as the box salt so may just want to taste test the amount here)
Mix all together and rub on to steak. This is also good on hambugers.
Grill
We always grill some Polk's sausage and threw a few shrimp in the barbie also. Rounded out with sweet potatoes and califower.
Yum Yum

Steak rub and roasted corn

Again we got lucky and got some steaks on sale found this rub that is supposed to be like Outback Steak house. Now this was one of our favorite steak houses to eat out at as they also had add on shrimp. We love the Cesar salad and have tried to duplicate the recipe but to no avail. To go with this we thought we would try a roasted corn on the cob as we had a little queso fresco cheese left over. This is a very mild cheese and when we made this again we used feta as it has more of a kick. We also did it in the oven as it was raining outside. Steak was cooked on the George. Oh yes the purple looking stuff is mushrooms and cauliflower with a little red wine and cream. Looks funky but tasted good. And the corn was to die for. We made this also at another time in our little black skillet with frozen corn and it turned out pretty good.

Steak rub

3 teaspoons of salt

4 teaspoons paprika

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper (start out with 1/2 if you are scared of this one and then adjust)

1/2 teaspoon coriander

1/2 teaspoon turmeric

Mix all together and rub onto steaks then cook.

Roasted corn

4 ears fresh corn (we did use frozen and only needed half of this)

1 Tablespoon of mayonnaise per ear.

1/2 cup queso fresco (can use feta or Monterrey jack) we have not tried with the jack

2 teaspoons chili powder

salt and pepper

2 Tablespoons lime juice. we just cut a wedge and squeezed it over the corn

roast corn in oven or on grill

mix chili powder,salt and pepper

coat in mayo then coat in cheese and sprinkle with the chili powder and sprinkle lime juice on.

(to use in black skillet we added the mayo to corn then cooked with chili powder,salt and pepper and cheese on top and added lime juice just before serving. We don't have a picture of that one as we took it to the jam that night.

Steak with Cherry-Balsamic Reduction

This was so good. We do not get a chance to have a steak very often as we are no longer a two income household. But we got the steak on sale and thought what the heck we even splurged for a bottle of wine. Sure do miss the wine tastings we used to go to but alas the times are changing.

For two

1 teaspoon olive oil

1 shallot chopped(we used a little red onion)

1/2 large clove garlic minced

8 teaspoons dry red wine (shiraz or zinfandel)

8 teaspoons balsamic vinegar

1 tablespoons cherry preserves

1/cup frozen dark cherries thawed

2 fillet Mignon we used rib eyes

salt and pepper to taste

Heat olive oil and cook onions until soft and wilted not browned. about 3 minutes. Add garlic and stir for 30 sec. Add wine, preserves,vinegar and cherries. Increase the heat to bring to a light boil, stirring occasionally. Let the sauce reduce to half the original amount. About 10 to 12 minutes It should get thick and syrupy.

Sprinkle steaks with salt and pepper and cook steaks until your taste.

Serve sauce on side or over steak.

Steaks in Mushroom-Brandy Cream Sauce

1 Tablespoon olive oil
4 1 inch thick beef tenderloin
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions cut in 1 inch pieces
1 cup brndy
1 cup whipping cream

Heat oil in large skillet over medium heat
Sprinkle both sides of steaks with salt and pepper and athen add to hot skillet.
Cook for 2 min. on each side or till brown.
Place in baking dish. Bake uncovered in 400 degree oven for 10 to 13 minutes for medium rare.
For sauce cook mushrooms and green onions in same skillet over medium heat till just tender.
Remove from heat: add brandy. Return to heat simmer uncovered for 4 minutes or till most of the liquid is evaporated. Add whipping cream: bring to just boiling. Boil gently 8 minutes or till reduced to one cup; stir frequently. Season with salt and pepper. Place steaks on warm plate and add sauce over meat.

This was very good with a baked potatoe and salad we did half the recipe.