Pan Seared Flat Iron Steak
This recipe uses a relatively new beef cut called flat iron steak. According to Wikipedia, it is from the shoulder and is sometimes called top blade roast or top boneless chuck.
1 (1-pound) flat iron steak
2 teaspoons Montreal steak seasoning
1/4 teaspoon kosher salt
1 Tablespoon vegetable oil
Rub steak evenly with steak seasoning and salt.
Cook in hot oil in a large skillet over medium high heat 4 to 5 minutes on each side or to desired degree of doneness.
Let stand for 5 minutes.
Cut diagonally across the grain into thin strips.
Original source: Southern Living Magazine
TNT by BettyinGA and now by PatM.
Shared on Kitchen Round Table 11-9-2013
I didn't use the kosher salt, and cooked it longer because it was too rare for us.