Cal Poly Pomona

Flat-Iron Steak

Flat Iron Steak Sliced and on a Plate More information on Flat Iron Steak


2 x 1lb flat iron steaks or 1 x 2lb flank steak
2 tablespoons olive oil
2 cloves garlic mashed
1 teaspoon chopped Italian parsley
1 teaspoon chopped rosemary
1/4 cup Villa Mt Eden Grand Reserve Cabernet Sauvignon
salt and generous amount of fresh ground pepper
1/2 teaspoon dry mustard

Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot
coals 4 minutes per side. This steak is best cooked rare to medium rare.

Wine Recommendation: Villa Mt Eden Grand Reserve Cabernet Sauvignon or Zinfandel or Pinot Noir

Thai Grilled Beef Salad Recipe

2 garlic cloves -- minced
1 teaspoon Black peppercorn
1 tablespoon Fresh coriander roots
1/2 teaspoon Salt
2 teaspoons Vegetable oil
1 pound flat iron steak - trimmed
3 small firm tomatoes
1 bermuda onion - cut into 1/4-in slices

1 Sheet heavy-duty alum. foil - (8" x 18")
1 head red-leaf lettuce


1 teaspoon ground dried shrimp w/chiles - (optional)
2 garlic cloves; chopped
2 red serrano chiles; sliced
2 green serrano chiles; sliced
1 tablespoon roasted chile sauce -(nam prik pao)
3 tablespoons fish sauce (nam pla)
5 tablespoons lime juice
2 teaspoons sugar
1/4 cup coarsely chopped fresh mint
1/4 cup fresh coriander leaves (cilantro) coarsely chopped

Pound garlic, peppercorns, coriander root and salt into a paste; add oil and mix together. Rub the garlic mixture over the beef; marinate for 30 minutes. Broil or grill beef until medium rare. Slice into 2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char tomatoes under a hot broiler, turning occasionally. Do not overcook. Cool. Cut into wedges and add to the beef. Evenly spread the sliced onions on 1/2 of the sheet of foil. Fold in half, seal the edges to form a flat parcel. Place directly on top of a medium-high stove burner for 1 minute--it should make sizzling sounds. Turn over; cook for about 30 seconds longer until charred. Remove, unwrap and cool. Add to the beef mixture. Line a platter with the large lettuce leaves. Shred remaining leaves and scatter them on top. TO

Prepare the Dressing

In a hot, ungreased skillet, toast optional ground dried shrimp until fragrant, about 10 seconds. Reduce to medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao), fish sauce, lime juice and sugar; stir together until dissolved. Cool. Add beef mixture, mint and coriander to wok; toss together gently. Pour mixture over lettuce. Serve at room temperature.

Great Grilled Steak

Ingredients (Serves 2)

1 pound flat iron steak (or use a flank steak)
4 ounces dry rub, or spice blend of choice
1 tbs. Olive Oil


Make sure your grill is clean, lightly oiled and very hot. Drizzle, brush or spray all refrigerated beef with oil. Generously rub or sprinkle Roto Roast or other dry rub on all surfaces. Place steak on hottest part of grill and char for approximately 6 - 8 minutes per side for medium rare to medium. Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 - 8 minutes. (juices will flow back into muscle & be very juicy)