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Lepp’s Cedar Plank Flat-Iron Steak


Description

Scroll to the bottom for more details!


Ingredients

Lepp’s Cedar Plank Flat Iron Steak

Desired dipping sauce, if served as an appetizer

Desired side dishes or salad, if served for a meal.


Instructions

Remove plank and steak from package. Remove steak from cedar plank and put plank on BBQ over medium high heat. When grill comes to temperature, sear meat approximately 2 minutes per side, then place on cedar plank over direct heat for about 10 minutes, or until cooked to desired doneness.

Let meat rest for a few minutes, then cut thin slices across the grain, serve and enjoy!

 

 

This is a show-stopper for any time of the year, not just summer BBQ’s. Our cedar plank flat iron steak is pre-marinated with grilling directions on the back of the package, and if you follow them precisely to the minute, (set your timer folks!), you’ll be rewarded with the most tender slices of beef. The smell and crackle of the cedar board as it cooks adds some drama to the process!

Cut from the shoulder of the cow, a flat iron steak is extremely tender and well-marbled. The marbling keeps this steak flavourful and juicy, making it perfect for the grill as high heat and short cooking time really brings out it’s rich flavour. This steak is typically an underappreciated cut that smart butchers have traditionally kept to themselves, knowing they have the best beef flavour. While most great steaks come from the loin and the rib, this steak comes from other regions and is not cut from thick roast sections. Our butchers don’t slice these; they are the shape and size they are. The trick with this cut is to quickly cook it to no more than medium doneness, think hot and fast, and then thinly slice it against the grain. Alternatively, they are the perfect cut for a quick sear recipe like stir-fry or fajitas.  

I’ve found that people eat less meat when it’s already pre-sliced and usually only take 3 slices rather than eating an entire 8 oz. steak, so this easily feeds 4 people. Flat-iron steaks, along with skirt or flank steaks, need to be cooked to no more than medium doneness and thinly sliced against the grain, as preparing it until well-done will result in a tough, chewy steak that no one will enjoy.

These steak tacos are not only a crowed pleaser, they’re also incredibly easy to make – ust grab your favourite toppings! We’ve chosen avocado, cilantro, fresh jalapenos, cotija cheese, homemade pickled onions, and Del Primo Green sauce. If you’re looking for more taco inspiration, check out this recipe.

Alternatively, make nachos! We used exactly the same toppings, just switched out the tortillas for nacho chips and added shredded cheese.

 

 

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