Second only to beef tenderloin in tenderness, flat-iron steaks are more the affordable choice but they don’t skimp on flavor.
- 6 Beef Shoulder Top Blade (Flat Iron) Steaks
- 5 Tablespoon Of Olive Oil
- 5 Tablespoon Of Herbs De Provence, Chrushed (contains dried savory, fennel, basil, thyme, and lavender)
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Freshly Ground Black Pepper
- Avocado Butter
Trim excess fat from steak. Brush steaks with olive oil. For rub, in a small bowl stir together herbs de provence, salt and pepper. Sprinkle evenly over both sides of steaks, rub in with your fingers. Cover and refrigerate up to 24 hours.
On high heat sear steaks for 2-3 minutes on each side, reduce heat to medium. Cover and grill with *indirect heat 8 minutes for medium rare and 15 minutes for medium/ medium well. Turn once halfway through grilling.
*indirect heat- turn the grill off on one side and cook so that you are not directly over the flame. For charcoal grills move steaks to the coolest spot on the grill.