Summer time is grilling time in Texas and this year for us has been all about the beef. We’ve been cooking a lot of flank and skirt steaks that are both flavorful and quick to cook, but my favorite cut of meat to grill is the flat iron steak.
Previously overlooked due to a grisly fascia membrane running through you center, you can now get this delightedly marbled, tender cut of meat sans membrane from any quality grocery store and/or if you happen to make friends with your butcher. It’s typically less expensive than rib-eye and strip steaks of a similar grade and cooks up absolutely beautifully.
As with any beef products, look for meat that has been both grass fed and grass finished. Not only does this make a huge difference in flavor and texture, but also in the nutritional content of the meat itself.
To make this recipe fully Paleo, Keto and Whole 30 compliant, simply sub out the Jalapeño Jelly in the marinade for chopped fresh or pickled jalapeños. Or you can skip the marinade entirely and simply season the steaks with olive oil, salt & pepper. It will still be absolutely delicious with the Chimi Churri!