Grilled Flat Iron Steak with Smokey Salted Caramel Sauce

Grilled Flat Iron Steak with Smokey Salted Caramel Sauce

grilled steak with caramel sauceI first came across steak with smokey salted caramel sauce at a great little restaurant in Albuquerque, New Mexico. Mas – Tapas y Vino is a fantastic tapas restaurant in the historic Hotel Andaluz. The Hotel Andaluz illustrates a rich Hispanic and Native American culture that is alive and well in New Mexico. It also happens to be the original Hilton hotel. I had the privilege of staying there in September 2015 for a conference and have been wanting to go back ever since.

As for the dish, it originally used flank steak instead of flat iron steak, but I went with the flat iron because they’re cheaper. When choosing a steak, look for one that is well-marbled and does not seem to have tough spots running through it. Flat irons can tend to be tough if you don’t pick a good one. For the smokey salted caramel sauce I used a recipe from Brown Eyed Baker and substituted apple wood smoked salt and increased it by 1 teaspoon. I got my salt from the Spice Lab
which came as part of a set of salts.

The combination of the grilled steak and sweet and smokey sauce creates a taste that I’ve not found anywhere else exactly. I never would have thought of combining these 2 flavors, but after eating it I’ll definitely be making it again.

Recipe:

 

Print Recipe
Grilled Flat Iron Steak with Smokey Salted Carmel Sauce
grilled flat iron steak
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
grilled flat iron steak
Instructions
  1. Make your smokey salted caramel sauce first and set aside. Remember to follow the directions carefully when making the sauce. Caramel sauce requires a specific temperature of 350 degrees F. And it will bubble up when you add the butter and cream so use a pot larger than you might think you need. You can find the recipe from Brown Eyed Baker here.
  2. Grill your steak to your liking. I recommend medium-rare with this dish. Let your steak rest for 5 minutes under a foil tent before topping it.
  3. Top steak with caramel sauce and slice across the grain. Serve immediately.
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Eric Brown

2 COMMENTS
  • Lesli
    Reply

    This sounds heavenly Eric! But I can’t find the caramel sauce recipe via the link included in the instructions above.

    1. Eric Brown
      Reply

      Hi Lesli,

      Thanks for reaching out. Here is the link: http://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/. I’ve also updated the recipe portion to contain the link. Enjoy!

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