Flat iron steaks with garlic butter sauce

This blog post is brought to you by… Seriously, this is a sponsored blog post on Make Mine Beef! I know — I couldn’t believe it either. But even after informing the super nice people at Certified Steak and Seafood (CSS) that “I’m not a real foodie” (as if that isn’t obvious to anyone who has read my blog) and am “just a cattle industry writer who really believes in the product and people behind it”, they still wanted to support my little blog by providing the Certified Angus Beef brand steak for tonight’s recipe.

And, for the record, I was a big fan of theirs even before they contacted me offering product. They share some awesome steak and seafood recipes via Facebook and have some great products available on their website. (And, if that weren't enough to send you to their site, they might just be having a 50 percent off sale on Prime Certified Angus Beef right now!)

But, back to the kitchen…

A few weeks ago, I mentioned the flat iron steak with garlic butter sauce I enjoyed at a New Braunfels, Texas, restaurant while travelling for my job. Since then, I’ve wanted to duplicate that dish and the product from CSS gave me the perfect opportunity to try. I think it was a big success, and would love to share it with you. (And, if you haven’t yet tried the flat iron, I highly recommend it. It’s the second most tender cut of beef and an extremely economical way to enjoy Choice or better beef. It also has lots of flavor.)

I served 4 tonight, so the ingredients will vary from my usual dinner-for-two posts.

Ingredients:

4 flat iron steaks

Garlic pepper

¼ cup unsalted butter

3 cloves garlic, minced

To make the steaks:

Season steaks generously with garlic pepper.

Spray cold grill with non-stick spray.

Preheat grill to medium heat.

Cook the steaks about 6- to 8- minutes on each side. While they are cooking, add butter and garlic to a saucepan over medium-low heat. Stir occasionally, cooking for about 10 minutes.

Remove steaks from grill and brush with the garlic butter mixture. Spoon a few garlic chunks onto each steak. Let steaks rest about 3- to 5- minutes. Slice if desired. I served ours with grilled sourdough bread and The Pioneer Woman’s roasted potato wedges, which have quickly become a favorite around here.