DEAN’S TEXAS CUISINE
Episode Fourteen: Flat Iron Steak
Join Dean’s Texas Cuisine this summer as we head to A Bar N Ranch in Sherman, Texas! Follow Dean from grass to grill as he learns about different cuts of beef and teaches us the best way to dish them up using his Hasty Bake. In Episode 14, Dean is grilling up a delicious Beer-Marinated Flat Iron Steak on his Hasty Bake Grill and serving it with a Modern-Day Elote. Meanwhile Patrόn Global Mixologist, Stephen Halpin, serves up a refreshing Roasted Grapefruit Ranch Water featuring Dean’s own Barrel Select Patrόn Tequila.
Beer-Marinated Flat Iron Steak
Flat Iron Steak
2 Bottles of Shiner Bock (or beer of your choice)
2 Cups White Onions, Sliced
1 Jalapeño, Sliced (remove seeds for a milder flavor)
½ Cup Cilantro, Chopped
¼ Cup Garlic, Sliced
1 Cup of Extra Virgin Olive Oil
Salt and Pepper, To Taste
Combine Shiner Bock, White Onions, Jalapeño, Cilantro, Garlic, Pepper and Extra Virgin Olive Oil in a bowl. Add the Flat Iron Steak and cover with plastic wrap. Keep in the refrigerator overnight or up to 24 hours. When ready to grill, remove your Flat Iron from the refrigerator and allow it to sit on the kitchen counter for around 30 – 45 minutes prior to grilling. When grilling steak, it is important to allow the meat to warm up before throwing it on the grill so that it cooks evenly. This is a good time to rub it down with additional Salt and Pepper and if desired. Light the grill to medium-high heat, once the desired temperature is reached, put the Flat Iron on and grill for about 5 minutes. Turn the meat over and cook for an additional 5 minutes and then remove from the heat. Let the Flat Iron Steak sit for about 5 minutes before you cut into it to let the juices re-distribute. Slice the steak thinly against the grain and serve.
2 Cups Grilled Corn, Off the Cob
1 ½ Cups Mayonnaise
2 Jalapeños, Diced (remove seeds for a milder flavor)
½ Cup Cotija Cheese
½ Lime, Squeezed
Chili Powder, To Taste
Salt and Pepper, To Taste
Preheat oven to 375⁰. Add all ingredients to a bowl and mix thoroughly. Distribute mixture into a casserole dish and bake for 20 minutes or until golden brown and serve.
Roasted Grapefruit Ranch Water
3 oz Grilled Grapefruit Juice
¾ oz Lime Juice
1 oz Simple Syrup
2 oz Patrόn Tequila
Cut Grapefruits in half and grill face down for 5 – 10 minutes, until marks are visible. Remove the Grapefruits from the heat and juice them into a separate container. Combine Grapefruit Juice, Lime Juice, Simple Syrup and Patrόn Tequila into a mixer with ice and shake until cold. Strain into a glass and top off with Topo Chico. Enjoy!