Easily one of my favorite cuts of meat to cook over a wood fire. The flat iron steak is an impossibly tender and forgiving cut that comes from the “usually tough” chuck shoulder.
This delicious Southwest seasoning works well with a hardwood smoke like Mesquite, Hickory, or Oak. If you don’t have access to a hardwood, you will still get good results with any fruit wood.
Tip: Although we should always try to gather the freshest ingredients, a vacuum packed steak with a long shelf life will actually get more tender as it approaches the sell date.
Serves (1.5 pound flat iron steak serves 2-3)
For another delicious steak recipe, try my Perfect Campfire Ribeye
Southwest Flat Iron Steak
- Season the steak liberally several hours before cooking to allow the flavors to blend.
- Grill over a wood fire or charcoal with smoking chips added, turning once until the internal temperature reaches 140 F (Medium Rare).
- Allow the steak to rest for about 5-10 minutes before slicing into ½ thick pieces (against the grain).