Flat Iron Bites

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Flat Iron Bruschetta Texas Style

Course: Appetizer, Main Course
Cuisine: American
Prep: 20 minutes
Burn Time: 10 minutes
Total Time: 30 minutes
Mouths: 2
Calories: 1675 kcal
Probably my favorite steak is the flat iron or blade steak. This is left over blade steak we used Dawgs Bark on as a seasoning. The inspiration for the dish was for testing our other seasoning Cluck and what it taste good on. The hardest part of this recipe would be cooking the steak unless you already had leftover steak. A lot of these recipes are built on what we have on hand so don’t hesitate to use any type of leftover beef you may have. It’s a pretty universal recipe.
Print 🖨️

Nut-n-Bolts 🔩

Flat Iron

  • 1 lb flat iron steak blade
  • 2 tbs Dawgs Bark

Bruschetta Parts

  • 18 oz french bread loaf
  • 1 cup cheddar shredded
  • 6 oz tomato
  • 2 oz onion
  • 2 oz jalapeno 1 jalap
  • 1 tsp garlic clove
  • 1 oz Cluck
  • 4 oz sour cream
  • 1/4 tsp salt

The Build 🏗️

Flat Iron Grill

  1. Flat iron streaks are pretty hard to screw up. They are good pan fried, grilled, reverse seared..
  2. Rub Dawgs Bark all over steak and set on counter while you prep fire.
  3. In your pit get charcoal lit and coal red. This will take 20-30 minutes.
  4. Off to the side of the red hot coals lay you steak on grill. I normally go medium rare however I like this one closer to medium so the bread doesn’t go too soggy. My time is (yours will var3 min flip, 3 min flip, 3 min flip, 3 min pull steak.
  5. Set steak on counter to rest. Away from puppies!

Brochette Prep and Build

  1. Dice tomato, onion, and jalapeno and throw in bowl.
  2. Crush garlic clove and put in above bowl. Dash with salt and mix/stir.
  3. Cut french bread into ¼ to ½ inch slices. I try to enough to match amount of meat. About 20
  4. On a cookie sheet lay a piece of tinfoil over in.
  5. On top of that lay french bread slices.
  6. Cut your flat iron steak into 1 ½ to 2 inch squares and place one piece on each bread slice.
  7. Put some of the tomato mix (picover all the half built bruchette.
  8. Sprinkle cheese over all the half built bruchette.
  9. In your oven broil until cheese melts.
  10. Pull from oven and place on plate.
  11. Dollop sour cream on each bruschetta and lastly sprinkle Cluck seasoning over everything.
  12. It’s ready!

Notes 📝

It’s easy to be greedy with these. Don’t be greedy 🙂

 

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Flat Iron Bruschetta Texas Style
Amount Per Serving (355 g)
Calories 1675 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 34g 170%
Cholesterol 227mg 76%
Sodium 6701mg 279%
Potassium 1761mg 50%
Total Carbohydrates 169g 56%
Dietary Fiber 12g 48%
Sugars 17g
Protein 99g 198%
Vitamin A 39.8%
Vitamin C 59.2%
Calcium 63.8%
Iron 85.5%
* Percent Daily Values are based on a 2000 calorie diet.