TYSON FRESH MEATS

Quick and Easy Fall Smoked Flat Iron

Yield: 1500G
Prep Time: 10 minutes
Smoke Time: 50-60 minutes

 
 

INGREDIENTS

  • Chairman’s Reserve Flat Iron: 1500 G 

  • Coffee, Ground: 10 g 

  • Mulato Chile, Ground: 12 g 

  • Dark Brown Sugar: 25 g 

  • Smoked Sweet Paprika: 6g 

  • Dry Oregano: ½ g

  • Black Pepper: ½ g 

  • Coriander: 2 g 

  • Mustard Powder: 1 g 

  • Ginger Powder: 1 g

INSTRUCTIONS

  1. Cut Flat Irons into 6 oz steaks. Toss in Coffee Rub. Heat smoker to 150F.

  2. Place inside for 50-60 minutes or until it reaches and internal temp of 125F

  3. Alternately, you can grill or roast the same cuts with the same process

Notes

  • This cut is essential for any restaurant as Flat Irons are versatile and adaptable for any chef who is looking to be able to turn on a dime if necessary

  • They take marinade well, can be grilled to order, or hot smoked for a luxurious cut

  • Slice thin for sandwiches during the day, or keep them center of the plate with holiday sides like truffle sweet potatoes, creamed spinach, and roasted apple

  • Great for take-out as they hold up well to travel and can hold their heat without losing texture

— RECIPE BY CHEF GUY MEIKLE —