A siz­zling steak sup­per, plus five more menus us­ing recipes from this is­sue.

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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

brown sugar

½ tea­spoon cayenne pep­per 1½ pounds flat-iron steak, at

room tem­per­a­ture

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

for fa­ji­tas.”


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