The broiler's high heat creates a caramelized crust on the steaks and a juicy, medium-rare interior. For smokiness, briefly toast the tortillas over a low flame.
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The only flat-iron steak I could find was sold in small 4-oz pieces, so that's what I used. My steak had a thick layer of fat on one side. After debate, I decided to trim the fat. I broiled it for 4 minutes a side and it was rare, just the way I like it. The flat-iron steak was super yummy, quick, and affordable. The red cabbage slaw was ok. I'm not sure if I would make it again. I might marinate it longer than 30 minutes and/or add some jalapeno or something to it.
These were delicious -- incredibly fast and easy and flavourful. The cabbage gives a nice crunchy texture, and the cumin and lime are awesome together. I used flank steak and it worked just fine.
I'd add cilantro,sour crema,avocado and just keep the original salsa and steak. These are wonderful with skirt steak if you cannot finf flat iron!
So much better with cilantro, onion, tomatoes, and jalapenos if you like hot. toss veggies all together, a little salt and pepper and use instead of the cabbage.