House Works: Preparing Flat Iron Steak

If you are looking for a great meal with your family tonight, steak might be a great option for you. Sometimes steak can be expensive. But in this House Works, Chef Judy shows us how to prepare a popular and more inexpensive cut of meat that was developed here in the Cornhusker state.

Roasted Flatiron topped with fresh arugula and spinach (steak seared in butter olive oil, cranberry pear balsamic salad)
Servings: 4
1 pound sirloin steak, flat iron
1/2 teaspoon olive oil spray, Oliverde Garlic/butter
1 teaspoon Judy's seasoning
1/2 cup arugula leaves
1 1/4 cups baby lettuce leaves, Oliverde Cranberry Pear
1/2 cup balsamic vinegar

Pat dray Flat Iron and go over each side with a jacard meat tenderizer. Spray with oils and sprinkle Judy's seasoning on both sides.
Sear both sides 3 minutes each and take off to rest or place in a warm oven. (Cheat temperature because it will continue to cook
while resting.) Toss arugula and spinach with balsamic.

Slice the steak on an angle and serve, placing the salad on this side.

Per Serving (excluding unknown items): 259 Calories; 17g Fat (57.1% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 66mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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