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Chipotle Rub Flat Iron Steaks with Red Onion, Chayote and Clementine Salsa

Posted on | January 28, 2009 | 3 Comments

I first read about the flat iron steak on Chowhound and was intrigued by the idea of a “new” cut of steak. The first thing that came to mind is, “this is going to become the monkfish of the beef world.” The name comes from the shape of the steak, which looks like a flat iron (surprise). There’s a fabulous description of its origins at Gourmet Sleuth.

What intrigued me the most was legend of its tenderness, despite the fact that it looks to be a cut of meat that would require some sort of artificial tenderizing. But when you see the meat, and see the long tendrils of marbling, you’ll understand why this is not so. The flatiron steak is extremely tender, and to me, one of the most delicious cuts of meat you can buy these days.

The trick is to find it from a local producer and at an affordable price. It ranges. I’ve heard of people paying upwards of 10 bucks a pound for the stuff, while, at D.C.’s Eastern Market butchers, I paid about 5. They’re meat isn’t sourced locally, but they do source from a sustainable beef producer in the mid-west. Tough to hit local, sustainable and organic at all time, but I try to do the best I can to hit one of the three.

But what to do with the flatiron? It looks like a flank, and you can certainly apply the same treatment.

I was in the mood for something, as usual these days, to make me forget about winter. Something spicy and sweet and grilled. So, I decided to try a spicy rubbed steak with some sort of salsa.

I’d purchased some powdered chipotle at world market and decided this was the time to call it to duty. Here’s what I came up with:

Smokey Rub

• 1 TBS chipotle chile powder

• 1 TBS mustard powder

• 1/2 TBS paprika

• 1 tsp onion powder

• 1 tsp cracked black pepper

• 1 tsp salt

Combine the rub below in a bowl. Then, surprise, rub it into the meat making sure you spread it out evenly. It should take on a gorgeous reddish orange color. I let this sit for about three hours in the fridge.

When you feel that it’s had enough time (it really doesn’t need it, but I’m always one for letting spices sit a bit) I removed the steak from the fridge and let it come to room temperature for about half an hour.

Now for the salsa. As always, I was in position of looking over my weekly haul from Washington’s Green Grocers, and I had an abundance of onions and clementines. I also had leftover chayote squash and cilantro from my escovietch recipe, and it desperately needed a home. So, I combined sliced red onion and chayote with the torn cilantro and peeled and chopped oranges to make a salsa. I didn’t want the onion to be too acidic with the oranges, so I actually cooked it down in a pan with veg. oil until they were just translucent. I tossed the hot onions in a bowl with the rest of the ingredients below and let sit.

Clementine, Chayote and Red Onion Salsa

• 8 clementines

• 1 red onion, sliced

• 1/2 chayote squash sliced

• handful of torn cilantro leaves, chopped roughly

• Red wine vinegar to taste

• Vegetable oil (maybe a quarter cup)

• Mrs. Salt

• Mr. Pepper

Now to the stove. Because it’s winter, and I don’t have access to a grill, I rely on a trustee grill pan. If you don’t have one, and you’re a grilling fan, they’re a must for out-of-season grilling – unless if you live in a warm climate, of course.

Heat the grill pan until its smoking hot and add a bit of oil. NOTE, the chipotle in the rub could make you cough if you don’t have good ventilation or a diesel powered oven hood. If you DO NOT, open a few windows, move the children out of the way, and wear a bandanna. Okay, maybe not that last part, but you get the picture. Just be careful with the smoke.

Add steak to the grill pan for about 3.5 minutes per side at the most. Remove from the pan to a cutting board, and let sit, tented with foil, for about 5-10 minutes. Slice on the diagonal into thin slices with a sharp carving knife or electric knife.

Place a heaping tablespoon of the salsa on top of the sliced steak, serve with white rice and black beans.

This is one of the easiest, most delicious dishes I’ve made in some time. I recommend it highly. At the very least, I encourage you to explore the wonders of the flatiron steak.

Will

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