Sizzle & Smoke Flat Iron Steaks Recipe
Sizzle & Smoke Flat Iron Steaks Recipe photo by Taste of Home

Sizzle & Smoke Flat Iron Steaks Recipe

Publisher Photo
Smoked paprika and chipotle pepper give this version of blackened steak a spicy, Southwestern flair. To cool things off, add a salad of leafy greens with fruit and cheeses. —Denise Pounds, Hutchinson, Kansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon pepper
  • 1-1/4 pounds beef flat iron steaks or top sirloin steak (3/4 inch thick)
  • 2 tablespoons butter
  • Lime wedges, optional

Nutritional Facts

3-3/4 ounces coked beef equals 305 calories, 21 g fat (10 g saturated fat), 106 mg cholesterol, 725 mg sodium, 1 g carbohydrate, 1 g fiber, 27 g protein.

Directions

  1. Combine seasonings; rub over steaks. In a large skillet, cook beef in butter over medium-high heat for 30 seconds on each side. Reduce heat to medium; cook steaks for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  2. Cut into slices; serve with lime wedges if desired. Yield: 4 servings.
Originally published as Sizzle & Smoke Flat Iron Steaks in Taste of Home April/May 2012, p48

Nutritional Facts

3-3/4 ounces coked beef equals 305 calories, 21 g fat (10 g saturated fat), 106 mg cholesterol, 725 mg sodium, 1 g carbohydrate, 1 g fiber, 27 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Sizzle & Smoke Flat Iron Steaks

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 27, 2014

"Very good. I had to slightly modify the seasoning a bit (did not add salt or pepper) but still turned out great. Also, the cut I got was a little thick, but still worked out great, slightly tender, but not leather or tough as some have written. It really depends on how long you cook your steak. Pair it with a cucumber, red onion, tomato and cilantro with a splash of Italian dressing really eases the kick from the spices."

MY REVIEW
Reviewed Sep. 5, 2013

"The trick to Flat Iron Steak is to cut thin & definitely cut ACROSS the grain. Then it melts in your mouth."

MY REVIEW
Reviewed Oct. 17, 2012

"I meant to type tough :/"

MY REVIEW
Reviewed Oct. 17, 2012

"Delicious & Easy! I have given this recipe to several friends, and they loved it as much we did. I noticed someone posted that it was not tender...I cut the slices thin and have never had a touch bite yet."

MY REVIEW
Reviewed Jun. 7, 2012

"I cannot imagine how anyone can use the word 'tender' to describe this!!A description that is more suitable is'Fine Corinthian LEATHER'!!Or 'Three Bubble Gum Balls'!"

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