This steak has only been sold since 2000; I know my dad, the butcher, never brought one home. It sits between the chuck and the brisket, so it does little work. This is one of the most tender cuts just behind the tenderloin and the chuck eye. This is a hot and fast cut. That is why I used this steak. The marinade makes the beef beefier, and remember, add salt to your taste. I served it with 3 G mashed potatoes: green onion, goat cheese, and garlic (recipe to come later). I hope you like it.

16 ounces flat iron steak (Tree Lane Stock Farm)
2 springs fresh thyme
2 cloves garlic minced
1 teaspoon scallions
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon salt substitute
1 teaspoon red pepper flakes
1/2 teaspoon chipotle pepper
2 tablespoons red wine vinegar

Butter to finish

In a zip lock bag add all ingredients except salt, including steak.

Marinate for 30 minutes.

Preheat oven to 350.

Heat cast iron skillets to medium heat.

Pat dry steak and coat with salt.

Place steak in skillet for 3 minutes per side.

Place in oven for 8-10 minutes until temperature reaches 125.

Let rest for 10 minutes.