They graze their herb-rich diet in Dutch nature reserves.
Our cattle are fully grass-fed and have never been exposed to antibiotics, hormones or other nonsense. And this tenderloin comes from our Black Angus, Limousin and Scottish Highlander cattle. Flat iron steak of grass-fed cattleįlat iron steak (or sukade) comes from the shoulder of the animal. What remains is a deliciously tender, flat piece of meat that, with a little imagination, looks like the bottom of an iron. The butcher cut it as a steak by splitting the sukade across the thick tendon in the middle. Flat iron steak is actually sukade, but without the skin and tendons. Top the steak with the maple bourbon espresso sauce. Ideally, the thickness of the slices should be ¼ - ½ inches thick. Carve the steak by slicing against the grain. Once the steak hits the desired temp, remove it from the grill and allow it to rest for 15 minutes. Place the steak on the grill and cook until the internal temperature registers 125-130 degrees, making sure to flio after about 8 minutes. Season the steak with desired rub and allow to rest for about 15 minutes. Reduce the heat to medium low and continue simmering for about 10 minutes until a spoon thick consistency is reached.
Add the bourbon and next 4 ingredients to a saucepan over medium-high heat and bring to a rapid boil. 1 tsp apple cider vinegar For the maple bourbon espresso sauce: 1.I recreated it this time on my Cruise grill, and it came out 🔥. My how time flies! I made this recipe just about a year ago and absolutely loved it. Grilled Flat Iron Steak w/ Maple-Bourbon-Espresso Sauce 🥩.
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