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email this pageNew Yorker - Flat Iron Steak and Salad
Join Lisa Cline as she talks to The New Yorker's Executive Chef, Will Pliler, winner of Salt Lake Magazines Best Chef Award in 2006. You'll learn great ideas for summer meals, including recipes for grilled flat iron steak, a melon and prosciutto salad, and roasted fingerling potatoes. Tasty!
Grilled Flat Iron Steak
4 - 8 oz Flat Iron Steaks, seasoned well with salt and pepper, drizzle with olive oil
4 slices Cambazola cheese
1 large sweet onion such as Vidalia or Walla Walla, sliced quarter inch thick
3 T olive oil
Over medium heat in a medium skillet, saut'e the onions with olive oil until lightly browned, set aside. Grill steaks over hot coals or gas grill until desired temperature. Top with sautéed onions and Cambazola cheese. Serve immediately.