Grilled Flat Iron Steak Recipe

Everyone loved my grilled flat iron steak when I demonstrated it at Schaefer's. Someone commented that it just melted in his mouth like butter. The key is to sear the steak on both sides, getting it nice and caramelized, and then let it rest for about ten minutes, so the juices permeate the meat. We get impatient and want to cut the meat right away, but that just releases the juice, and then the meat tastes dried out.

The flat iron is becoming one of my favorite cuts of meats. It's inexpensive, full of flavor, and lower in fat than some cuts.

Here's the recipe:
Serves 4

• 1 pound flat iron steak, trimmed of fat
• 1 teaspoon grapeseed oil.
• 1 1/2 teaspoons Chef Judy Savory blend.  Available from Bandiola Spice.

 Coat each side of flank steak with oil and seasoning. The grapeseed oil is clean and has a high boiling point. Cook on a hot grills, 4 to 5 minutes on each side. Let rest for 10 minutes. Slice at an angle.