Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

I mentioned earlier that my husband is now on his low carb diet.  One of the dishes I like to make for us is this Seasoned Flat Iron Steak.
It’s very versatile, you can use it to make a Steak Salad, slice it to make steak tacos, burritos, and quesadillas, or serve it with veggies and potatoes.

It’s so easy to make.  I used Flat Iron Steak this time, but I’ve made it with Flank and Skirt Steak as well.  The secret is to allow the seasonings to permeate the meat, so I leave it to season in the fridge overnight.

Ingredients:

1 Flat Iron Steak (2 – 2 1/2 pounds)
2 tbls. chopped fresh cilantro
2 tbls. chili powder blend
1 tsp. ground cumin
1 tbls. minced garlic
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1 tsp. sea salt

Seasoned Flat Iron Steak

Directions:

Mix all the spices together in a small bowl.

Rub both sides of the meat with the seasoning mix.

Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.

Place meat on a parchment covered baking sheet.

Broil on Hi to desired doneness.  We like ours medium well so I broiled it for about 20 minutes.  Be sure to turn the meat half way thru cooking to brown both sides.

Slice and serve as a salad topping or in tacos or however you want to serve it.  It’s great with Spanish Rice and Beans too!

Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Ingredients
Servings: Servings
Instructions
  1. Mix all the spices together in a small bowl.
  2. Rub both sides of the meat with the seasoning mix.
  3. Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.
  4. Place meat on a parchment covered baking sheet.
  5. Broil on Hi to desired doneness. We like ours medium well so I broiled it for about 20 minutes. Be sure to turn the meat half way thru cooking to brown both sides.
  6. Slice and serve as a salad topping or in tacos or however you want to serve it. It's great with Spanish Rice and Beans too!
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Easy Garlic Lemon Chicken

Easy Garlic Lemon Chicken

Easy Garlic Lemon Chicken

My husband announced last week that he would start his low carb diet on Monday.  He does this to drop the few pounds he gained during a vacation.  I think just about everyone I know comes home carrying a few extra pounds around their waist as souvenirs.

When my husband decides to go on one of these diets meal preparations can be challenging.  I’m just glad he said low carb not no carb!

Here’s a chicken recipe using the garlic sauce I recently discovered how to make.  The sauce is usually used as a dip or sauce over chicken shawarma or shish taouk, Middle Eastern dishes our family loves.  I made a quart of this sauce which I keep in the fridge and I’ve been looking for ways to incorporate it in other dishes.

This Garlic Lemon Chicken is so easy to make, it takes less than half an hour to cook up.  I served it with a nice salad, but you can serve it over pasta or rice with a simple veggie side dish.

Ingredients:

4 boneless skinless chicken breasts – cut in half lengthwise
1/2 cup flour
1 tbls. finely minced garlic
1 tbls. garlic powder
1 tbls. finely chopped parsley
1 tsp. ground white pepper
1 tsp. sea salt
2 tbls. olive oil
1 tbls. butter
1 lemon
1 can chicken broth
1/4 cup Garlic Sauce  (click here for recipe)
1 tbls. corn starch
1/4 cup water

Directions:

1.  Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.

2.  Pound chicken pieces with a kitchen mallet until they are very thin – about 1/4″.

3.  Roll both sides of chicken pieces in flour mixture.

4.  Heat olive oil in frying pan then melt butter in oil.

5.  Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).

6.  Remove cooked chicken from pan and set aside, but do not turn off heat.

7.  Pour broth into pan and let boil.

8.  Add Garlic Sauce to pan and stir until it dissolves.

9.  Cut lemon in half – squeeze juice of one half into pan.  Slice remaining half into thin circles and set aside.

10.  Mix corn starch with water until corn starch is dissolved.

11.  Slowly stir in starch mixture to pan.  Sauce will slightly thicken.

12.  Return cooked chicken to pan and cover with sauce.

13.  Remove from heat and garnish with lemon slices.

14.  Serve with salad or pasta.

Enjoy!

Easy Garlic Lemon Chicken
Print Recipe
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Easy Garlic Lemon Chicken
Print Recipe
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.
  2. Pound chicken pieces with a kitchen mallet until they are very thin - about 1/4".
  3. Roll both sides of chicken pieces in flour mixture.
  4. Heat olive oil in frying pan then melt butter in oil.
  5. Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).
  6. Remove cooked chicken from pan and set aside, but do not turn off heat.
  7. Pour broth into pan and let boil.
  8. Add Garlic Sauce to pan and stir until it dissolves.
  9. Cut lemon in half - squeeze juice of one half into pan. Slice remaining half into thin circles and set aside.
  10. Mix corn starch with water until corn starch is dissolved.
  11. Slowly stir in starch mixture to pan. Sauce will slightly thicken.
  12. Return cooked chicken to pan and cover with sauce.
  13. Remove from heat and garnish with lemon slices.
  14. Serve with salad or pasta.
  15. Enjoy!
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Shish Taouk – Lebanese Chicken Kabobs

Shish Taouk – Lebanese Chicken Kabobs

Shish Taouk - Lebanese Chicken Kabobs

Another one of my favorites when I’m visiting Jordan or Dubai is Shish Taouk, Lebanese Chicken Kebobs.  I eat this for dinner almost everyday when I’m in that part of the world, basically because I don’t eat lamb (which I’m told is very good there) and really because I just love it.

It’s very similar to the Greek Souvlaki; just marinated in different spices and served with the yummy garlic sauce instead of Tzatziki, the cucumber yogurt sauce so popular in Greece.
For my Chicken Souvlaki & Tzatziki recipe click here.

Shish Taouk, like Souvlaki is marinated in yogurt, placed on skewers, and grilled; the biggest difference is the spices used in the marinade.  I mix my marinade in a large mason jar that way I can shake it until all the ingredients are combined, then I pour the mixture into a large ziplock bag and place the chicken pieces inside.  I marinate the chicken overnight in the refrigerator and place them on skewers just before we grill them.

Another “secret” I’ve discovered in the Middle East is to let the cooked chicken skewers “set” in a large covered WARM pan for about 5-7 minutes before serving.  This lets the chicken soak up it’s juices and the meat comes out very tender and juicy.

In Lebanese restaurants in both Amman and Dubai Shish Taouk is usually served with french fries and hummus with pita bread.  I prefer to have it with steamed white rice.  You can even place the chicken (sans skewers) on a pita add sandwich fixings and have a Shish Taouk Sandwich.

Ingredients:

3 pounds chicken tenderloins – cut into cubes (each tenderloin will make 3-4 cubes)

1 cup lemon juice

3 Tbls.  minced garlic

1/2 cup FULL FAT Greek yogurt

1/2 cup olive oil

1/4 cup apple cider vinegar

2 tsp.  white pepper

1/2 tsp.  ginger powder

1/2 tsp.  nutmeg

1/2 tsp. cinnamon powder

1/2 tsp. oregano

1/2 tsp. paprika

1/2 tsp. chili powder

2 tbls.  tomato paste

salt to taste

Shish Taouk - Lebanese Chicken Kabobs

Directions:

Place all ingredients except the chicken pieces in a large jar.

Shake jar until well combined.

Pour mixture into ziplock bag.

Add chicken cubes to bag.

Refrigerate overnight.

When ready to grill place 3-4 chicken cubes on to a skewer.

Grill until just done -do not over cook – chicken should be firm but not hard

Place skewers in warm covered pot for 5-7 minutes to set before serving.

Serve with your choice of starch and garlic sauce.  For garlic sauce recipe click here!  Enjoy!

Shish Taouk - Lebanese Chicken Kabobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Shish Taouk - Lebanese Chicken Kabobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Ingredients
Servings: Servings
Instructions
  1. Place all ingredients except the chicken pieces in a large jar.
  2. Shake jar until well combined.
  3. Pour mixture into ziplock bag.
  4. Add chicken cubes to bag.
  5. Refrigerate overnight.
  6. When ready to grill place 3-4 chicken cubes on to a skewer.
  7. Grill until just done -do not over cook - chicken should be firm but not hard
  8. Place skewers in warm covered pot for 5-7 minutes to set before serving.
  9. Serve with your choice of starch and garlic sauce.
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