Steak Bravissimo! Mouthwatering Flatiron Recipe

Popular ribeye and NY steaks have absolutely nothing over a well seasoned, tender flatiron steak grilled over hot coals. By "well seasoned," I mean just the right amount of salt, pepper and herb to create a perfectly lightly charred crust, and complement without dominating the umami flavor of the meat.

Andria's Grilled Flatiron with Caramelized Onions & Mushrooms
Serves 4

24 ounces Flatiron chuck steak, approx. 1" thick
4 teaspoons Steak Bravissimo Seasoning Rub
1 large yellow onion, sliced
8-10 large mushrooms, sliced
1 Tbs. Olive oil

1 hour before grilling, blot-dry all surfaces of the meat with paper towels, then season the entire surface liberally with Steak Bravissimo Seasoning Rub.  Cover with saran and let the steak sit at room temperature until you're ready to grill.

About 10 minutes before grilling the meat,  heat the olive oil in a nonstick saute pan. Add the sliced onions and mushrooms to the pan & toss in the oil to coat. Lightly season with black pepper and a pinch of sea salt. Turn the heat to medium, and allow the onions to caramelize to a rich golden color, stirring occasionally (this takes about 10-15 minutes.)   *Alternatively, you can prepare this ahead and reheat it just before serving.

Grill the steak over hot coals to your liking, remove it to a cutting board and tent it with foil. Let the meat rest  for 5 minutes, then thinly slice it against the grain.  Pour the hot onion-mushroom mixture over, and serve.