the cut we know as a flat iron steak has only been around for a short time, but it's quickly becoming a favorite among steak lovers. It's cut from the chuck and is second only to the filet mignon in tenderness, but has a great rich taste similar to sirloin. It's made its way into most supermarkets, and is typically priced to be a very good bargain. The sizes vary from 1 to 2 pounds so you need to buy accordingly. The boneless steak, however, is easily cut into serving size pieces. The combination of sauteed mushrooms and onions is perfect.Source unknown
1in a large skillet over medium-high heat, heat the oil. Add the mushrooms, onion, and garlic and cook for about eight minutes, stirring often, until the onion is soft. Add the salt, pepper, and thyme and mix well. Add the red wine and mix well. Cook for another 6 to 7 minutes, until the liquid is mostly evaporated and the mushrooms are tender. If more liquid is needed, add more wine. Keep warm on the stove.
2Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for four minutes. Flip and cook for another 3 to 4 minutes for medium rare or to your desired degree of doneness. Remove to a platter and let rest for three minutes. To serve, spoon the mushrooms over the steaks. Serves four.
3big bold steak spice:
3 tablespoon salt
1 tablespoon onion powder
1 tablespoon finely ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon good-quality chili powder
1 teaspoon sugar in the raw
1/2 teaspoon dry mustard
mix together and keep in an airtight container. Makes about 1/2 cup.