Flat-Iron Steak With Dry Rub


Food.com
17 mins (prep 2, cooking 15)
7 ingredients
2 servings
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.

Categories:  steak , for-1-or-2 , condiments,-etc. , north-american , marinades-and-rubs , beef , high-in... , quick , equipment , low-carb , low-in... , time-to-make , very-low-carbs , <-30-mins , easy , high-protein , main-dish , american , meat , number-of-servings , stove-top ,
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Ingredients

Nutrition

Serving Size (20.62 g)
Servings 2
Amount per Serving
Calories 139.55 Calories from Fat 136.26
% Daily Value *
Total Fat 15.14g 46.6%
Saturated Fat 2.08g 20.75%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3.22mg 0.27%
Total Carbohydrate 1.42g 0.95%
Dietary Fiber 0.4 g 3.2%
Sugars 0.11 g %
Protein 0.43g 1.72%
Vitamin A 298.86IU% Vitamin C 0.11mg%
Calcium 13.55mg% Iron 1.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
coarse salt, flat iron steaks
 

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