For whatever reason, I have done very little grilling this summer, even though I really enjoy it. The Cleveland Plain Dealer food section ran a feature on cookouts this past week (in preparation for the holiday weekend), which inspired me to grill steaks Friday night.
The Zesty Mediterranean Steak recipe features flat-iron steaks, which became my favorite steak cut about two years ago. I learned about the flat-iron by eavesdropping in the meat department of my local grocer.
While poking around the meat section looking for suitable grilling choices, I overheard a couple ask the butcher for advice on steak cuts. He told them that for price and flavor you couldn't beat a new cut, the flat-iron.
I had never heard of the flat-iron, but I'm not one to overlook sound advice from the butcher (even when it's not intended for me). I took a flat-iron home to cook that night (they're rather large and typically feed two) and was overwhelmed with the flavor and tenderness - particularly since it really is an inexpensive steak.
From that point on, I've sought out flat-irons for grilling. Sometimes they're easy to find; sometimes they aren't.
I was able to find one Friday afternoon. The marinade-seasoned steak, topped with feta cheese and Kalamata olives, was truly zesty (and tasty). I served it alongside Pecan Couscous Salad with Zest, which is perfect for a summer meal - not quite side, not quite salad.
Zesty Mediterranean Steak
Adapted from certifiedangusbeef.com, via Cleveland Plain Dealer
(Serves 2-4)
Flat-iron steaks(s)
1/3 cup bottled Italian dressing
1/2 cup Worcestershire sauce
1 tablespoon dried minced onion
2 tablespoons orange juice
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
Crumbled feta cheese
Finely chopped Kalamata (or other) olives
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