Texas Roadhouse Smoky Espresso Steak

More and more, the Flat Iron Steak is popping up on Steak House menus. There is good reason. Flat Irons are flavorful, lean yet tender. The Flat Iron is actually a cut from the Chuck, so it’s relatively inexpensive when compared to the Tenderloin that gives us our Filet Mignon.

Because it is the shoulder of the beef, chuck gets a steady work-out. This results in meat that is lean, but generally tough due to the amount of connective tissue. That said, the Flat Iron is cut from the top blade, retaining the tenderness of a well-worked piece of meat without as much connective tissue as other cuts of chuck. The results are a tender and flavorful steak. Just remember, as a lean piece of meat, Flat Irons should never be cooked beyond medium-rare. To go beyond some pink means a flavorful piece of shoe leather. No one wants that.

Texas Roadhouse Smoky Espresso Steak
3 teaspoons Instant Espresso Powder
2 teaspoons Brown Sugar
1-1/2 teaspoons Smoked or regular Paprika
1 teaspoon Baking Cocoa
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon
1/8 teaspoon White Pepper
1 teaspoon Kosher salt
1 1/2 lb Beef Flat Iron Steak (3/4 inch thick)

Mix espresso powder, brown sugar, smoked paprika, baking cocoa powder, nutmeg, cinnamon and white pepper together in a bowl. Set aside.

Season steak on both sides with kosher salt. Sprinkle with espresso mixture and rub into the meat.

Let steak sit on the counter for 30 minutes.

Heat broiler element in the oven. Broil steaks 4 inches from the heat source for about 5 minutes per side or until medium-rare.

Remove steak from broiler. Tent with a large metal bowl and let rest 5 minutes before slicing.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen