The Flat Iron Steak is a tasty and tender piece of beef. By cooking it on a barbecue it gets a nice smoky taste. The sauce based on sambal and herbs makes it complete.
Grilled Flat Iron Steak “Bali”
- 1 flat iron steak
- salt coarse sea salt
- 1 tbsp sambal bajak
- 50 grams butter
- 2 cloves garlic
- 1 tsp turmeric ground
- 1 tsp ginger ground
- 1 tsp ketoembar ground
The flat iron steak
Remove the flat iron steak from the fridge an hour in advance and let it reach room temperature. Pat the meat dry with a paper towel and sprinkle it with salt and pepper.
Prepare the barbecue. Place the flat iron steak on the barbecue and grill both sides for a few minutes, so that it turns brown.
Then we let the flat iron steak cook slowly. Prepare the barbecue for indirect grilling and place the meat on the grid. Monitor the temperature of the meat with a meat thermometer. The flat iron steak is a thin piece of meat, so you should not leave it on the barbecue for too long.
Remove the meat from the barbecue when it reaches a core temperature of 48 – 50 °C. Let it rest for 5 minutes, while it is loosely covered with aluminum foil. This allows the meat juices to spread well through the meat.
Cut the meat into thin slices against the grain of the meat. This makes the meat more tender. Sprinkle some salt and pepper over the meat, if desired.
Heat a frying pan over high heat. As soon as the pan is hot, put the margarine in the pan and let it fizz. Then add the garlic and fry it for about half a minute.
Add the sambal and the spices and let the mixture set on low heat for a few minutes. In the meantime, keep stirring the sauce regularly.
Spoon the sauce over the sliced meat pieces.