Southwest Flat Iron Steak

easy

2 hrs 20 mins

Serves 2-3

Easily one of my favorite cuts of meat to cook over a wood fire. The flat iron steak is an impossibly tender and forgiving cut that comes from the “usually tough” chuck shoulder.

This delicious Southwest seasoning works well with a hardwood smoke like Mesquite, Hickory, or Oak. If you don't have access to a hardwood, you will still get good results with any fruit wood.

Tip: Although we should always try to gather the freshest ingredients, a vacuum packed steak with a long shelf life will actually get more tender as it approaches the sell date.

Serves (1.5 pound flat iron steak serves 2-3)

For another delicious steak recipe, try my Perfect Campfire Ribeye

Ingredients

1 flat iron steak (usually sold vacuum packed)

My Southwest Seasonng

1 teaspoon sea salt
1 teaspoon fiesta chili powder (usually sold in the bulk spice section)
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon cumin
½ teaspoon garlic powder

Directions

Season the steak liberally several hours before cooking to allow the flavors to blend.
Grill over a wood fire or charcoal with smoking chips added, turning once until the internal temperature reaches 140 F (Medium Rare).
Allow the steak to rest for about 5-10 minutes before slicing into ½ thick pieces (against the grain).