Smoked Beef Flat Iron Steak with Herbed Ghee
You can expect juicy and tender results with this steak recipe. Beef Flat Iron Steak is marinated, smoked, finished in a skillet and topped with an herbed ghee.
Cook Time: 1 hrs 15 mins
Servings: 6
Ingredients: 9
Ingredients
Marinade:
Herbed Ghee:
Preparation
-
Step 1
Combine Marinade ingredients in small bowl. Place beef Flat Iron Steak and Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
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Step 2
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
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Step 3
Remove steak from marinade; discard marinade. Add steak to smoker according to manufacturer's instructions. Set timer for 10 to 15 minutes, depending on desired smoke flavor.
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Step 4
Meanwhile, combine ghee, parsley and oregano in small bowl. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
Cooking Tip:
Ghee is a clarified butter used in Indian cuisine. Find this ingredient at your grocery store in the international aisle.To mold butter into shapes, pack prepared butter into molds prior to refrigeration.Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks. -
Step 5
When steak is done smoking, carefully remove from smoker.
-
Step 6
Heat large skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks, keep warm. Season with salt and pepper, as desired. Serve with Herbed Ghee, as desired.
Nutrition Information
290 Calories
10g SAT FAT
22g PROTEIN
2.6 mg IRON
7.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 to 5 ounces: 290 Calories; 196.2 Calories from fat; 21.8g Total Fat (10 g Saturated Fat; 0.4 g Trans Fat; 1 g Polyunsaturated Fat; 8.7 g Monounsaturated Fat;) 93 mg Cholesterol; 261 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 22 g Protein; 0 mg Calcium; 2.6 mg Iron; 291 mg Potassium; 0.3 mg Riboflavin; 3.3 mg NE Niacin; 0.3 mg Vitamin B6; 5.1 mcg Vitamin B12; 176 mg Phosphorus; 7.8 mg Zinc; 33 mcg Selenium; 94.1 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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