An il Fustino recipe

For more recipes visit ilfustino.com

Author: Revised by Laura Kirkley

Serves: 4

Flat Iron Steak with Balsamic Vinegar


INGREDIENTS

1 1/2 pounds, flat iron steak
1 1/2 teaspoons, garlic salt (Lawry's recommended)
1/2 teaspoon, ground black pepper
1 1/2 tablespoons, Santa Barbara Seasoning - Steakhouse Grill seasoning
1/2 cup, il Fustino 25 Year Old Balsamic Vinegar

METHOD

  1. Place flat iron steak on a serving tray
  2. In a small bowl, mix together garlic salt, pepper and Steakhouse Grill seasoning. Rub the mixture on both sides of the steak. Refrigerate the steak for at least 30 minutes or up to several hours. (You may cut the flat iron into individual steaks if you prefer.)
  3. Preheat the grill to medium-high or turn on oven to broil.
  4. Remove steak from the refrigerator 15 minutes before you are ready to cook.
  5. Place the steak on the grill and cook about 6-7 minutes on one side or until it has nice grill marks. Turn over and move to a cooler (medium heat) part of the grill and finish cooking, about another 8-10 minutes for medium-rare. Flat iron steaks are typically no more than 1/2" to 1" thick at their thickest part, so they cook quickly.
  6. Remove the steak from the grill and let it rest 5 minutes. Cut the steak into thin slices across the grain and arrange on a serving platter.
  7. Drizzle with Balsamic vinegar

Balsamic vinegar is a beneficial pantry staple to have on hand. You can use it as is, in marinades, in sauces or drizzled over fruit, vegetables, meats, poultry and seafood. Balsamic vinegar is made from the juice of unfermented grape juice called "must". The most common one are made from the Trebbiano grape, native to Modena, Italy. Balsamic vinegar gets its dark color, deep sweetness and slight thickness from being aged in various wood barrels for several years. The label on the bottle should say how long the balsamic vinegar has been aged: five years, 10 years--or more. Generally, the longer the vinegar was ages, the higher the price. The pricier, well-aged balsamic vinegar is best used at the end of cooking, or simply drizzled on food to enhance its flavor.