Another snowstorm and another Boucher beef steak on the grill! This time, a large flatiron from the chuck (shoulder). The flatiron does not contain large amounts of gristle like most cuts from this area and although it sounds like a tough chew, if it isn't cooked past medium (131f-133f) and is sliced thin to serve, you are rewarded with a very beefy flavor and a texture not unlike flank, skirt, or hangar.
I had to look twice to make sure that was steam coming off the grill and not a grease fire. The steak went on at 500 degrees in the dome, 8 minutes per side, switching to the opposite side of the grill when turning. After this sear, I should have put the cover down, turned off the burners under the steak, set the opposing controls to "low" and let it bake for 15 minutes (with a probe set to 130f) but I was cold - I didn't want to stand out there or leave the door open to hear the alarm, letting all the heat out of the living room. So I brought the steak inside early, thinking I'll just reheat it if I need to.
This photo is a bit blurry due to the flare-up which startled me - no worries, I still have my eyebrows.
As expected, it came out a little too rare in the thickest part, but the ends were fine. Reheats in the microwave finished it to medium.
The polenta was purchased at the supermarket. I cubed it and combined with D'Artagnan keilbasa, Bove's garlic red sauce, some cauliflower, and topped with our Tomme Collins cheese (I took the very last piece out of the retail area at the cheeseplant). Heated until bubbly (400f for 20 minutes).
Finally, a plated photo!
Wow, hearty warmth and beefy goodness.
