
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Let’s talk about the Flat Iron steak, okay? In a steak-y world dominated by filets, rib eyes and strips, it’s easy to forget there are a bunch of other cuts on the steer that make for good eatin’. The Flat Iron comes from the shoulder/blade area, is a badass little gem of a steak with terrific marbling. Ready to have your mind blown? Many consider it the second most tender cut after a filet, and you can bet your butt it doesn’t cost anywhere near as much! Also known as the butlers or top blade steak, Aussie’s call this an Oyster Blade, but the Flat Iron has the gristly fascia that runs between the two muscles cut away, to reveal two lovely steaks of even thickness. They’re pretty much begging to be used in a sandwich, y’all.
Now, I’ve always loved the flavors in the Philly Cheesesteak, but reckoned I could do better. And a primo steak deserves an upgraded sandwich. I substituted the classic ingredients with better bread, nicer cheese, vegetables infinitely more exciting than a bell pepper and the results were freaking delicious. The pepper mix was a take on Rajas Poblanas, a usually creamy blend of poblano strips and carmelised onions, and a no brainer for inclusion on this mega-sammie. Finally, I decided to make it more about the meat than the bread by turning it into an open-faced sandwich.
Check out the easy to follow recipe after the pics:
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.