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Flat iron steak tacos2/1/2024 ![]() Depending on how the outside is looking, you may want to turn the heat down a little now. Lay the steaks in the pan, and give them 2 minutes on each side. When the pan is hot enough, a flick of water will sizzle viciously. Add the coriander at the table once the salsa has cooled a little. If you are having trouble, try snipping into the obstinate bits with a pair of kitchen scissors. ![]() Once done, tip into a bowl and add a generous pinch of salt, with a tbsp of oil and the lime juice. Leave the seeds in the salsa, so it is pretty hot, you could serve yoghurt or soured cream to cool things down if needed.Ĭook the chillies and tomatoes over a high heat, shaking the pan regularly, so that the insides soften slightly and the flesh chars. Place the corn cobs in a large pan of boiling, not salted water (as salt makes the kernels tough).Īdd a drop of olive oil to a frying pan and add the whole tomatoes and chillies. Rub each side of the steaks with oil, and then put 1 tsp of rub on each side and set aside to come up to room temperature. Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Servings: 4 A side of leafy salad goes down well too. To garnish the flavourful tender steak, we have opted for soft tacos, corn or wheat, a super easy fresh warm salsa, and corn cobs drenched in maple butter. A heat source that reacts immediately is a bonus, yet not essential. A decent frying pan, preferably cast iron, (certainly not non-stick) is essential. To cook the steak right through, without charring the exterior too far, takes a keen eye and controlled heat. The muscle fibres have a tendency to bunch together, and the girth of the steak becomes wider. It is a good rule of thumb, to aim for medium cooked steak, especially with thinner steaks such as the flat iron.Ĭooking a flat iron steak, or any other steak that follows the muscle, as oppose to crossing it, takes it cue from both flatter steaks such as sirloin, and fatter steaks such as fillet. ![]() That way, flavour and texture are kept to a maximum. ![]() When cooking steak that is destined to be eaten as strips it is always best to cook it as a whole steak and then carve. Served this way, two steaks will easily serve four people. Flat iron steaks cost less than the prime steak cuts but are just as tender and have a far meatier flavour. We have used our fabulous flat iron steaks for this easy recipe, but you could use any steak you wanted. ![]()
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