I am making French Onion Soup...How could I add in a flat iron steak?!


Question: All I wanted for supper is Soup and Salad, but my husband begged for meat. I picked up a Flat Iron Steak at the store and don't really know if it would be a good idea to throw it in the soup or if I should cook in in the oven. He has a baked potato in the oven at 375...could I put the steak in with those and for how long?

Any suggestions would be great. We always cook steak on the grill, so cooking them on the stove or in the oven is just new to me.

Thanks.


Answers: All I wanted for supper is Soup and Salad, but my husband begged for meat. I picked up a Flat Iron Steak at the store and don't really know if it would be a good idea to throw it in the soup or if I should cook in in the oven. He has a baked potato in the oven at 375...could I put the steak in with those and for how long?

Any suggestions would be great. We always cook steak on the grill, so cooking them on the stove or in the oven is just new to me.

Thanks.

I would cut into strips and then pan fry and add mushrooms and some onions and put in a pita or some sort of bread. Almost like a steak and cheese (you can add cheese if you want)

If you're going to throw it in the oven I would broil it. But since you already have a potato in there you can't.
So just throw it in a frying pan and fry it. That's still good.
P.S. best thing on a steak in my opinion is Wostershire sauce.

Why don't you try cutting up the steak in cubes and adding it to the soup? Or, place large pieces in the soup and remove them and serve with the baked potato? This will add great flavour to your soup and to the steak at the same time!

It depends on how rare he wants his steak. I love flat iron steak and i personally would not put it in the soup. I would put it in the oven with the potatoes and if he like medium rare it should be done in about 10 minutes. However, I recommend searing it first on the stove top to get it that nice carmelization, just a couple of minutes on each side. Make sure when the steak is done that you let it sit at least 10 minutes before eating it to let the juices back in the steak.

Good luck!

1 cup extra-virgin olive oil
1/2 cup (about 15) peeled garlic cloves
1/3 cup Sherry wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
1/4 cup (1/2 stick) butter

2 1 1/2-pound flat iron steaks
3 cups oak- or hickory-wood smoke chips, soaked in cold water at least 30 minutes, drained
1 8-inch square disposable aluminum foil baking pan

Preparation

Finely chop first 7 ingredients in processor. Set sauce aside.
Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.

Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce.


Flat Iron Steak
by Bestoftaste

2 x 1lb flat iron steaks or 1 x 2lb flank steak
2 tablespoons olive oil
2 cloves garlic mashed
1 teaspoon chopped Italian parsley
1 teaspoon chopped rosemary
1/4 cup Villa Mt Eden Grand Reserve Cabernet Sauvignon
salt and generous amount of fresh ground pepper
1/2 teaspoon dry mustard

Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot
coals 4 minutes per side. This steak is best cooked rare to medium rare.

Wine Recommendation: Villa Mt Eden Grand Reserve Cabernet Sauvignon or Zinfandel or Pinot Noir

Don't ruin that steak by boiling it in the soup.

Panfry it or Broil/Grill it and have it with the soup.

if, and only if you are going to make it well done should you add it to the soup. otherwise it just won't look right with all the bloody juices pouring out. you can just fry it on a pan with some oil or even butter is good. i do think though you should serve it with the baked potato not in the soup. but that's just my opinion.

Since you are going to need a stout beef stock for your French Onion Soup, I do suggest that you use your flat-iron steak to make the stock. Add a beef bone to enrich the stock.

Then, once the stock is done and the meat very tender, you can shred the meat using two forks and blend it with your favorite salsa for a Mexican twist. Simply add shredded cheese, lettuce and tomatos with the meat and stuff into warm tortillas for greate tacos.

Beef Stock

1-lb or more flat-iron steak, halved
1 large beef bone
2 quarts water
2 tsp salt
1/2 tsp black pepper
2 bay leaves
1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced

Place all of the ingredients into a 4-qt pan and bring to boil. Reduce heat to simmer, and cook covered for 1-1/2 hours or until meat is tender. Remove meat and strain stock through colander. Refrigerate stock and meat until ready to use.

I would NOT put the steak in the soup. Why ruin TWO good dishes. Have the soup as appetizer, cook the steak however you want.





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