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Happy Father’s Day: Celebrate with Grilled Flat Iron

Flat iron steak with smashed potatoes and green beans

Each week I chat, as you know, with  Matt Swaim and/or Annie Mitchell of Sonrise morning show on Sacred Heart Radio. Today we talked about Father’s Day and some of our favorite male patron saints,  along with my recipe for flat iron steak with herbs. 

Happy Father’s Day to all my “Dad” readers – and remember to show appreciation for that special Dad in your life. Send a card, make a call, or best, invite him to your table.


Flat iron is part of the chuck so it has great beefy flavor and is almost as tender as tenderloin. Flank steak works well here, too. Here’s my latest invention:

For each steak (1-1/2 # approx.)

1 tablespoon ea: chopped parsley, basil, oregano, thyme

1 teaspoon garlic, minced

Salt and pepper

For sprinkling on immediately after grilling:  a light coating of freshly grated Romano cheese

Score each steak on the diagonal – a few slits about 1/8” on each side. This allows the flavor of the herbs to penetrate. Rub each steak generously with olive oil, season with salt and pepper.  Rub seasoning onto steak. Place on hot grill and grill until medium rare to medium, turning once.  Remove and sprinkle with cheese. Let rest, tented, 10 minutes or so (note that meat will continue to cook) and slice thinly against grain.

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