Marinated Flat Iron Steak is grilled until lightly charred and topped with the traditional grilled onions to round out the Cuban-inspired dish. The strong grain and bold beef flavour of this cut is perfect for marinating in the blend of fresh citrus juices, fragrant herbs and warm spices. Serve with rice, beans and fried plantains for a classic entrée or pile onto fresh bread for a hearty sandwich.
Ingredients
Here are the following ingredients:
- 1 cup (250 mL) orange juice
- 1 cup (250 mL) orange juice
- ½ cup (125 mL) olive oil
- ¼ cup (60 mL) lemon juice
- ½ cup (125 mL) finely chopped fresh cilantro
- ¼ cup (60 mL) minced garlic
- 2 tbsp (30 mL) dried oregano leaves
- 2 tbsp (30 mL) ground cumin
- 4 tsp (20 mL) kosher salt
- 2 tsp (20 mL) freshly ground black pepper
- 4 large onions
Service
- 16 Flat Iron Steaks, about 5 oz (150 g) each
- 1 cup (250 mL) canola oil
- Kosher salt
- Freshly ground black pepper
- 16 lime wedges
Preparation
- Whisk orange juice with lime juice, oil, lemon juice, cilantro, garlic, oregano, cumin, salt and pepper. Pour over steaks to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours.
- Slice onions into rounds, leaving the rings intact. Cover and refrigerate.
Service
- Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes.
- Brush 2 to 3 onion rounds with oil; season with salt and pepper. Grill until well-marked and softened.
- Plate steak with grilled onions. Serve with lime wedge.
Chef's Tip
Serve with rice, beans and fried plantains. Slice and serve steak in warm tortillas with shredded cabbage, tropical salsa and crumbled feta.
Beef Cuts
Boneless Top Blade
Top Blade Flat Iron Grilling Steak
