<< Back

Grilled Flatiron Steak

1 lb Grassfed Beef flat iron steak ( or use a flank steak)

4 oz. dry rub, or spice blend of choice

1 Tbsp. Olive Oil


Make sure your grill is clean, lightly oiled and very hot. Drizzle, brush or spray all refrigerated beef with oil. Generously rub or sprinkle Roto Roast or other dry rub on all surfaces. Place steak on hottest part of grill and char for approximately 6-8 minutes per side for medium rare to medium. Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 – 8 minutes. (juices will flow back into muscle & be very juicy)


CSA Snapshot

Mailing list sign-up