A sizzling steak supper, plus five more menus using recipes from this issue.
Tender Grilled Flat-Iron Steak armagazine.com/ tender-grilled-flat-iron-steak
2 tablespoons olive oil 2 teaspoons kosher salt 2 teaspoons black pepper 2 teaspoons fresh lime juice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon packed dark
½ teaspoon cayenne pepper 1½ pounds flat-iron steak, at
1. Preheat an outdoor grill to high heat (450°F to 650°F).
2. Whisk together all ingredients except steak in a small bowl, then rub mixture onto 1 side of steak.
3. Oil grate, then grill steak, seasoned side down, about 2 minutes. Turn steak over and grill 4 to 6 minutes more for medium-rare (135°F) or 7 to 9 minutes for medium (145°F). Transfer steaks to a platter and let rest 3 to 4 minutes. PER 8-OUNCE SERVING: 290 CAL; 16g FAT (3.8g SAT); 32g PRO; 2.7g CARB; 0.5g FIBER; 660mg SODIUM; 0.9g SUGARS
“I used half the brown sugar
and ‘grilled’ the steak in the oven at 400°F for about 20 minutes on a panini grill. This recipe also works perfectly
– PEGGY BENJAMIN