Broiled Tex-Mex Steak
Don't fear the broiler! I would venture to guess that the broiler is probably the most underutilized thing in the kitchen. Broiler, you say? Yes, you know, that setting on your oven that is rarely, if ever used. Oh, and that funny looking pan, the one with all the slots in it, that came with your range? Yeah, that's a broiler pan.

Being a "barbecue guy", I do most of my steaks outdoors, all year 'round. However, I am as susceptible to laziness as the next red-blooded American. Just because you'd rather not deal with all of the outdoor cooking festivities doesn't mean that you can't enjoy a good steak.

This weekend I had just such an experience. I had a hankerin' for fajitas, but I really didn't feel like dealing with the fireworks. Blasphemy? Maybe, but the situation was what it was. Here's my remedy for just such a situation.

Note: This recipe calls for a cast iron grill griddle, but a standard broiler pan will certainly suffice.

1 Flat iron (chuck top blade) steak, about one pound
1 Tbsp Kosher salt
1 1/2 tsp Gebhardt's Chili Powder (available at many grocery stores)
1/4 tsp Granulated garlic (not powder)
1/4 tsp Ground cumin
1/4 tsp Ancho chile powder

Combine all of the seasonings in a small bowl and mix well.

Season both sides of the steak evenly with the seasoning mixture.

Put the steak in a zip-top bag and let marinate in the refrigerator at least four hours, or overnight.

Remove the steak from the refrigerator and let it sit at room temperature for about an hour.

Wipe your cast iron grill griddle or broiler pan lightly with canola oil.

Move your oven rack so that it is about four inches from the broiler element (top of your oven).

Put the griddle/pan on the rack and preheat your oven to 550* for about 20 minutes.

Turn the oven to broil.

Broil the steak on the griddle/pan for five minutes.

Flip the steak over and broil another five minutes.

Note: These cooking times are approximate for a medium-rare steak, so adjust accordingly.

Remove the steak to a plate, tent with foil and let it rest about five minutes.

Slice across the grain about 1/4" thick, serve and enjoy.

Broiled Tex-Mex Steak

Tip: Since I was making fajitas I used the hot griddle to broil the veggies. I sliced peppers and onions to about 1/4" and steamed them in a zip-top bag in the microwave for about three minutes while the steak was cooking. When I pulled the steak I dumped the veggies on the griddle and broiled them while the steak was resting.

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