These flat-iron and tri-tip steaks boast bold flavors

Chef Michael Lomonaco shares recipes that feature chimichurri, adobo spice rub

Video: Spice up steak with new cuts of beef

Closed captioning of: Spice up steak with new cuts of beef

Advertise | AdChoices

>>> yes, it's what's for dinner. this morning in "today's kitchen," we're spicing it up with new cuts of beef. they're called alternative steaks and popping up everywhere. i can't stop talking like this. here to show us how to cook it to perfection is michael lomonaco, executive steak of porterhouse new york.

>> nice to see you.

>> so these are cuts that butchers have known about for years.

>> yes some of them. yes, in the case of the tritip. but when you talk about alternative cuts, skirt steak was alternative enough, you know, and a hanger steak is the new -- is old/new already. of course, the primal cuts like a rib steak or a cowboy rib or a strip steak , those are the high-end expensive cuts.

>> right.

>> so they've been looking and a tri-tip --

>> cheaper side of beef.

>> it is less expensive. you know what's important? it's delicious.

>> got flavor.

>> this comes out of the bottom sirloin. so it really has great beefy flavor.

>> you're going to spice it up how?

>> this is very famous in california. they love a good barbecue. i like to do a dry rub . so we have a couple of dry ingredients. black pepper . we have ginger. we have some cumin.

>> paprika.

>> paprika, smoky paprika. we just make a dry rub . you can mix it up. and the black pepper 's in there. we'll add the salt at the end. we're just going to let it marinate for an hour or two or three.

>> so just lay it in there.

>> that's it. you can rub it in and let it go for an hour or two in the refrigerator. here we're using a grill pan but this is great on an outdoor barbecue.

>> direct flame.

>> right over the heat. actually, this is a heavy cut. i left it whole. usually when you find them, i'll show you, usually when you find tri-tips, they're cut into two pieces because that's 2 1/2, 3 pounds of beef.

>> how long on each side?

>> if you do this on your outdoor grill, it's going to be 10 to 12 minutes total. five, six minutes on each side. slicing is important.

>> slicing against the grain?

>> it is so important. because these really -- they need to be sliced. you don't want to serve them like you do a steak whole. the slicing really makes them more palatable. and it's the same for our next steak, which is this is a great one, too.

>> this is the flat iron ?

>> this is a newer cut. and this comes out of the chuck. flat iron comes out of what's called the chuck blade steak. and this is great -- this goes very quickly in a cast-iron pan. just a drop of olive oil if you need -- if you just need a little bit.

>> would you do this on a grill direct?

>> beautiful on a grill. this direct. three minutes on a side and it's done. and honestly, i really recommend -- i recommend keeping it on the medium rare side.

>> okay.

>> because overcooking will really toughen the meat.

>> again, you want to slice this against the grain?

>> you want to slice this against the grain. you have to try and find the grain. everyone asks, how do you do that? look at it before you cook it and decide which way the grain runs. it's very easy to see in the tri-tip. keeping it medium rare , it's really nice.

>> and on a summer grill, you've got a nice fresh salad?

>> exactly. tomato and onion salad. but i like oranges and onions with a little bit of greens. they have a chimichurri is a great alternative barbecue sauce .

>> we're going to bring tamron and savannah in in just

Show transcript

TODAY recipes

updated 5/30/2012 3:58:20 PM ET

Print
Font:
+
-

Want to know how to prepare the perfect steak on a grill or in a cast-iron skillet? If so, you’re in luck: Here, Michael Lomonaco, executive chef and managing partner of Porter House New York, shares flavorful recipes and smart guidance for preparing flat-iron and tri-tip steaks.

Recipe: Flat-iron steaks with chimichurri (on this page) Recipe: Tri-tip steak with adobo spice rub (on this page)

Recipe: Flat-iron steaks with chimichurri

Michael Lomonaco, Porter House New York

Ingredients

For the chimichurri:
1/2 cup olive oil
3 tablespoons white vinegar
1 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
1 clove fresh garlic, crushed
1/4 teaspoon crushed red pepper
1/2 tsp. sea salt
1/2 tsp. black pepper
For the steaks:
4 flat-iron steaks, about 8 ounces each
2 tablespoons olive oil
Coarse salt
Black pepper

Preparation

1. Combine all the chimichurri ingredients in a blender or the bowl of a food processor, process until smooth, set aside. The chimichurri may be prepared and kept refrigerated well it is used and may be prepared 3 days in advance. Be sure to keep refrigerated, and it will last for up to a week.

2. To cook the flat-iron steaks: Preheat a grill for 15 minutes or cast-iron skillet over medium heat for a minute. To the cast-iron pan add 1 tablespoon of olive oil for each steak, or brush the steak with oil before grilling. Season the flat-iron steak with coarse salt and sear the first side for 2 to 3 minutes before turning to cook the second side. Cook to the desired degree of doneness, although medium-rare is preferred to prevent toughening of the steak in overcooking. Remove and allow to rest 5 minutes.

3. Serve by slicing the flat-iron steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.

Serving Size

Serves 4.

search for more recipes in TODAY Food

Print Email Save to my recipe box Go to my recipe box

Recipe: Tri-tip steak with adobo spice rub

Michael Lomonaco, Porter House New York

Ingredients

For the steaks:
2 tri-tip steaks, about 1 1/2 to 2 1/2 pounds each
Coarse salt
Olive oil
For the adobo spice rub:
2 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons light brown sugar
2 tablespoons lemon zest

Preparation

1. Prepare the adobo spice rub by combining all the ingredients in a large bowl or on a platter. Dip each steak into the adobo rub and coat both sides evenly; marinate for 1 to 3 hours. Keep refrigerated till ready to cook.

2. The tri-tip steak may be quickly grilled or pan roasted. Preheat an outdoor grill for 15 minutes till hot, or preheat a cast-iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil.

3. Season the adobo-coated tri-tip steaks with coarse salt and grill over the open fire, or add to a hot pan and cook on the first side for 3 to 4 minutes before turning to cook the second side.

4. Cook until desired doneness, although medium-rare is recommended. Allow the finished tri-tip steaks to rest 5 minutes before serving by slicing the steaks, against the grain, into thin slices.