Flat Iron Steak Sandwiches with Guru Slaw
Summertime may be grilling time, but it sure is hot! The less time spent in front of a fire the better. But that doesn’t mean we have to sacrifice flavor.
This simple sandwich uses a less expensive, but flavorful cut of beef known as a flat iron steak. It cooks quickly, and it dressed with an incredible, grilled coleslaw, and Guru dressing.
Talk about good!!
Flat Iron Steak
A flat iron steak, or sometimes called a Butlers’ steak, or oyster steak, is a cut from the chuck roast. It is cut with the grain and is fairly thin.
If cooked, and cut right, it is perfectly tender and has incredible beef flavor.
This cut lends itself to the reverse sear technique. That is when the meat is placed away from the direct fire until about 10° shy of the target doneness, then quickly seared over very high, direct heat.
A heavy seasoning with Louisiana Love Seasoning Blends will complement the rich fat and beef flavor.
Guru Dressing
This original recipe is perfectly balanced with creamy richness, acid, and sweetness. It is the perfect condiment for this incredible sandwich.
Ingredients:
- 1 cup Mayonnaise
- ½ cup Zatarain’s Creole mustard
- ¼ cup Dill relish
- 1 tablespoon Apple cider vinegar
- 2-3 tablespoons Steens cane syrup
- 1 tablespoon Louisiana Love Seasoning Blends (or to taste)
Method:
- Combine all ingredients in a suitable bowl.
- Refrigerate for at least an hour before using.
Notes:
- Cook the steak to a medium-rare to medium doneness. (130°-135°).
- This steak has a definite grain that is very easy to see. Cut across the lines in the meat into slices that are about the width of a quarter.
- Cook the coleslaw in a heavy skillet with a tablespoon or two of oil, over a hardwood fire for 5-6 minutes until it just starts to wilt, but is not soft.
- If the coleslaw starts to release liquid, simply drain on a paper towels.
- Use brioche or potato buns and toast them on the grill for incredible flavor.
- Spread dressing on both sides of the bun, and add some to the slaw.
Stay hungry.