A tender, juicy blade steak made with a blend of curry, rosemary, and onion flakes. Takes just fifteen minutes to whip up! This recipe would also work for a skirt, flank, or flap steak.
Scroll down below picture to get the recipe.
Refined sugar free, dairy free, egg free, gluten free, grain free, paleo, nut free, sugar free, soy free, GAPs.
Recipe from I Am Gluten Free.
- 1 blade steak (or a skirt, flank, or flap steak—if using a small skirt steak cut the spice amount in half)
- 2 teaspoons curry powder
- 1 tablespoon whole rosemary leaves, dried
- 1 tablespoon dried onion flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- Olive oil for pan
- Heat a large cast iron skillet to medium high. Coat the bottom well in olive oil (about 2 tablespoons for a large pan).
- While the pan is heating, remove the blade steak from the package and allow the extra juice to drip off of it. Lay the steak on a flat surface (cutting board, cooking sheet, etc) and sprinkle it with about half of your seasonings.
- Rub the seasonings in well with your hands.
- Flip the steak over and sprinkle the other side with the remaining seasonings, then rub the seasonings in.
- Drop the steak gently onto the pan (be careful as oil may splatter).
- Allow it to cook on that side for 3 or 4 minutes, or until nicely browned (but not too brown!). If you aren’t sure if it’s ready to flip, lift up an edge of the steak with your spatula and check for doneness.
- When the steak is ready to flip, get your spatula centered under it and flip it over with one quick movement. Again, be careful because oil may splatter.
- Insert a thermometer into the very center of the steak. When the thermometer reaches 115 degrees F, the steak is rare. At 120-125 degrees F, the steak will be medium rare. To cook to well done, go to 130 degrees F. Be sure to have your thermometer in the very center of the steak otherwise your reading won’t be right.
- When done, remove the steak from the pan and place it on a plate. Cover and allow it to rest for 5-10 minutes before eating. To cut the steak, cut against the grain and at a 60 degree angle.
Steak sticks to pan--your pan is either not hot enough or doesn't have enough oil in it.
Doesn't brown well/fast enough--again, pan is not hot enough
Uneven cooking--some uneven cooking will occur just because of varying thickness of steak. You can combat this somewhat by making sure your burner is big enough to completely cover the bottom of the pan. If not, move the pan around a little bit to make sure all parts of the steak get browned.