Today’s Kitchen: Tri Tip & Flat Iron Steak Recipes
The Today Show’s cooking segment opened with the music of Aaron Copland’s “Hoe-Down,” which just made me sad that I haven’t seen a “Beef: It’s What’s For Dinner” commercial in about a decade. But that’s OK because Al Roker and Michael Lomanaco, Porter House Executive Chef, cooked up some alternative cuts of beef that could soon be sizzling on a summertime grill near you, such as the Tri Tip Steak with Adobo Spice Rub and the Flat Iron Steak with Chimichurri Sauce.
Whether you’re looking for a new beef flavor or an affordable way to throw a barbecue, you’ve got options thanks to the increasing popularity of so-called alternative cuts of beef, including Hanger Steak, Skirt Steak, and these two cuts: Tri Tip Steaks and Flat Iron Steaks..
Because of their size, Tri-Tip Steaks may be sold in halves. Be sure to slice them against the grain before serving them. Check your steaks to determine where the grain is before you start cooking.
Today: Tri-Tip Steak with Adobo Spice Rub Recipe
- 2 Tri Tip Steaks
- Olive Oil
Ingredients – Dry Rub
- Smoked Paprika
- Garlic Powder
- Light Brown Sugar
- Lemon Zest
- Combine ingredients for Dry Rub.
- Line a dish with the Dry Rub mix, and lay steaks atop the rub.
- Marinate meat for one to three hours in your refrigerator.
- Use a Grill Pan or Barbecue Grill to cook the meat on indirect heat.
- Cook for five to six minutes per side.
- Slice against the grain before serving.
Today: Flat Iron Steak with Chimichurri Sauce Recipe
Ingredients – Steak
- 4 8-ounce Flat Iron Steaks
- 2 tablespoons Olive Oil
- Salt & Pepper
Ingredients – Chimichurri Sauce
- ½ cup Olive Oil
- 3 tablespoons White Vinegar
- 1 clove Garlic, crushed
- ¼ teaspoon Red Pepper, crushed
- Salt & Pepper
Directions – Chimichurri Sauce
- Combine ingredients in blender or food processor until smooth.
- Prepare up to three days in advance of use; refrigerate.
Directions – Steak
- Season steak and cook three minutes per side.
- Serve medium rare to avoid tough, overcooked meat.
- Slice against the grain and serve, topped with Chimichurri Sauce.