Try this delicious Grilled Flat Iron Steak with Chermoula Sauce recipe to experience the flavor of a popular cut of beef. This flavorful, yet not too spicy, Moroccan-inspired dish will tantalize your taste buds and leave you wanting more.
Grilled Flat Iron Steak with Chermoula Sauce
Tom jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
1 hour
Cook Time
6 hours
Calories
469
Flat Iron Steaks are a fairly new cut of beef that has quickly caught on. This Moroccan inspired recipe is flavorful and spicy without too much heat.
Ingredients
- 1 flat iron steak
-
Sweetwater Spice Lime Jalapeño Fajita Bath Brine Concentrate
-
Oakridge Santa Maria Grill Seasoning
- 1 bunch parsley
- 1 bunch cilantro
- 2 tsp cumin seeds
- 5 cloves garlic
- 2 tsp smoked paprika
- juice of 1/2 large lemon
- 1/2 cup olive oil
-
1 tsp salt
- 1 jalapeño
- 1 head cauliflower
- 1 cup diced cilantro leaves
- juice of 1/2 lemon
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
Chermoula
Cilantro Cauliflower Rice
Directions
- Marinate the beef in Sweetwater Spice Lime Jalapeño Fajita Bath Brine Concentrate, according to the provided instructions.
- Preheat your Yoder Smokers YS640 to 475°F set up for grilling with GrillGrates. Remove the meat from the marinade. Wipe off excess marinade. Season both sides with Oakridge Santa Maria Grill Seasoning.
- Grill for about 5 minutes. Rotate steak to create diamond grill marks. Grill five minutes longer. Flip steak and repeat process. Remove from the grill when the steak reaches an internal temperature of 120°F. Use an instant read thermometer like the Maverick PT-75 to check the internal temperature. Slice thin and serve with Chermoula and cilantro cauliflower rice.
Chermoula
Toast cumin in a skillet until fragrant, about 2 minutes. Place all ingredients in a food processor. Process until smooth. Adjust consistency with olive oil as necessary. Store in refrigerator for a couple of hours before using.
Cilantro Cauliflower Rice
- Preheat your Yoder Smokers YS640 to 450°F. Cut the cauliflower florets from the stems. Chop roughly. Place in a food processor. Process until broken down to the size of grains of rice.
- Place a Lodge Logic 12” Cast Iron Skillet in the cooker to preheat. When hot, add the grape seed oil. Allow oil to heat up. Add the cauliflower, onion and about a teaspoon of Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Stir then cover with a lid. Check occasionally, stirring to prevent any sticking.
- When the cauliflower is softened, remove the pan from the cooker. Stir in the cilantro and lemon juice. Taste and season with salt as necessary.
Nutrition
Nutrition
- Serving Size
- 11.52 oz
- per serving
- Calories
- 469
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 24 grams
- Fat
- 40 grams
- Sodium
- 1860 milligrams
Leave a comment