Flat-Iron Steaks in Honor of BEEF MONTH!

Summer is coming, and it’s time to dust off the grill! But if you haven’t got around to that yet (or perhaps you don’t even have a grill) there is no worry when it comes to beef. It tastes just as wonderful seared in a cast iron skillet, and when you top it with this bright, fresh chimichurri sauce, you won’t miss the grill one bit! That’s the beauty of fresh, Kansas Beef!

We’re enjoying Beef Month here in Chef Alli’s Farm Fresh Kitchen! And in Kansas, you don’t have to go far to find a few good cattle ranchers. This week on WIBW we’re visiting with Christine Mushrush and little Bella from Mushrush Family Meats in Strong City, KS. If anyone knows Beef, it’s the Mushrush family. There are four generations of their family working the ranch (including little Bella) and their meat is as flavorful and tender as the care that was put into it.

CLICK HERE TO LEARN MORE about the Mushrush Family and their philosophy behind great beef!

 

5 solid tips for searing a great steak in your cast iron skillet:

  1. When you’re searing off the steaks, don’t PLAY with them. Leave them be! This allows the steaks to get that really great sear for browning that’s out of this world. Flavor! Flavor! Flavor!
  2. How do you know when your skillet is really HOT and ready? Drop a single drop of water into the preheated skillet; if it dances across the bottom and then disappears, you’re golden.
  3. Make sure your steak isn’t larger than you’re skillet. The entire surface of the steak needs to be flat against the bottom of your pan for the ultimate sear.
  4. When brushing the steaks with oil, be sure to use an oil such as peanut oil that has a higher flash point. This will keep your kitchen from getting too smoky when searing the steaks.
  5. Steaks that have had a bit of beauty rest before they hit the pan will brown up much better. Once you’ve seasoned the steaks, let them rest at room temperature for 20-30 minutes to remove the chill. (When ice cold meat from the fridge hits your cooking surface, it can potentially cool it off, taking away the opportunity of getting that initial good sear.)

Oven-Seared Flat Iron Steaks with Cuban Chimichurri

2-4 flat iron steaks, well brushed with peanut or vegetable oil and seasoned with kosher salt and pepper (I love to use Mushrush Family Meats beef – its aged 21 days!)

Preheat oven to 450 degrees F. Preheat a well-seasoned 12″ cast iron skillet over medium high heat.

When skillet is nicely hot, place prepared steaks into preheated skillet, working in batches, taking care not to over crowd the skillet; let steaks brown for 2 minutes. Turn steaks and brown on second side for 2 minutes.

Place skillet into preheated oven and cook steaks for an additional 3-4 minutes, or until internal temperature reaches 135-140 degrees when using an instant read meat thermometer.

Remove steaks to a cutting board and immediately cover with foil. Let steaks rest, raising to a final internal temperature of 145 degrees for medium rare.

Slice steaks across the grain and drizzle with chimichurri, as desired. Serve at once.

Chimichurri 

1 cup fresh Italian parsley, packed
1 cup fresh cilantro, packed
1/2 small red onion, diced
3 cloves of garlic, peeled
Zest of 1 lime
2 Tbs. fresh lime juice
2 Tbs. red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. red pepper flakes
½ cup good olive oil

Add all ingredients except the olive oil to the bowl of a food processor; pulse processor a few times. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined.  Scrape down the sides of the food processor bowl. Serve at once, or store in the refrigerator for up to 5 days. Makes about 1 cup chimichurri.

Now You’re Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, May 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

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