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Flat iron steak temperature12/6/2023 ![]() ![]() Remove the steak from the grill, let it rest for about ten minutes and slice into pinwheels. This steak took about an hour to reach the target temperature. You are shooting for an internal temperature of about 135F for Medium Rare. Monitor the internal temperature of the steak. Hey, as long as we have the grill fired up we might as well use all of the space! Those two foil pouches on the grill are “hobo pouches” filled with sliced fingerling potatoes and chopped sweet onion with a little oil, salt, pepper and rosemary. Place the steak on the indirect side of the grill away from the charcoal. Keep your bottom air vents completely open. The indirect high heat configuration will have you using about 30 Kingsford charcoal briquettes banked on one side of the grill (or use a charcoal basket) with a few chunks of hickory. Season the exterior of the steak with salt and pepper, then stick everything on the Weber kettle set up for indirect high heat. ![]() Roll up the steak and tie it tight with twine. ![]() After the stuffing has cooked let it cool and then incorporate the blue cheese. Sauté the shallots and mushrooms in butter with some salt, pepper and about a tablespoon of Worcestershire sauce. To create the stuffing I went with some shallots and mushrooms mixed with blue cheese. You want the steak to approximately double in area and be around 1/4 of an inch thick. Pound the steak from multiple angles and let the mallet “push” to meat into an expanded shape. Place the steak between two sheets of plastic wrap and pound it thin with a mallet. To stuff a Flat Iron you are going to need to flatten it out. I grilled this up on my Weber charcoal grill along with some fingerling potatoes and it was awesome! It turns out that another reason to love this steak is for its versatility! Check out this fun and tasty recipe for a Flat Iron steak stuffed with mushrooms, shallots and blue cheese! I love Flat Iron steaks for their flavor, tenderness and affordability. ![]()
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