Cuban-Spiced Crusted Flat Iron Steak
A bold, restaurant-worthy dish featuring Spanish chorizo, roasted vegetables, toasted almonds, and a splash of brandy.
This flavorful recipe is courtesy of Cooking for the Arts, a signature event benefiting the Southside School Foundation for Arts (SSFA). Through scholarships, grants, and educational programs, SSFA helps provide students with access to enriching arts experiences that inspire creativity, confidence, and lifelong learning.
By supporting Cooking for the Arts and SSFA, you're helping ensure that arts education remains accessible to students throughout our community. To learn more or make a donation, visit the SSFA website and support the next generation of artists, performers, and creators.
Rich with Spanish and Cuban influences, this elegant entrée combines a smoky Barcelona-inspired spice crust with tender flat iron steak, grilled chorizo, roasted vegetables, and toasted almonds. Finished with a dramatic splash of brandy, it's a dish that's perfect for entertaining or elevating a special dinner at home.
FLAT IRON STEAK
4 each 4 oz Flat Iron Steak
2 links of Spanish chorizo, grilled and
cut into 4 quarters
½ Red Onion Cut into Quarters
½ cup Sweet Peas
12 whole garlic cloves (peeled and
roasted halfway)
1 cup Baby Portobellos (Crimini), cut
in half
½ cup toasted almonds
2 Plum Tomatoes cut into quarters
long
1 cup of Creamers Potatoes roasted
4 oz olive oil
4 oz Brandy
Salt and fresh black pepper for
Seasoning
BARCELONA SPICED CRUST
2 tsp Spanish Paprika
1 tsp Coriander Powder
1 tsp Coriander Powder
1 tsp Onion Powder
1 tsp Sugar
½ tsp Salt
1. In a mixing bowl, combine all the spices well and
set aside to crust the steaks
1. Crust each steak on one side.
2. Add the oil to a medium-high sauté pan, place the crusted steaks, crust
side down and cook for about 1 to 2 minutes.
3. Flip the steaks and place them in the pan, leaving the middle open for the remaining ingredients.
4. Add the red onion, garlic, and potatoes, cook for 90 seconds, add the mushrooms, tomatoes, and sausages, and cook for another 90 seconds, mix well, peas and almonds, and cook till the butter is melted, season with salt
and pepper, add the brandy so it will flambe.
5. Turn the fire off. On 4 plates, separate one steak on each plate and top with sauce, and serve.