Flat Iron Steak

• Freshly squeezed Lime Juice, 1/2 cup
• Chopped Fresh Garlic, 1/4 cup
• Cracked Black Pepper, 1/2 tsp.
• Chef René's Seasoning, 1 Tbsp. (or any kind of multi-ingredient seasoning that you like) 
• Light Olive Oil, 1/2 cup
• Sea Salt to taste

This steak comes from the heart of the chuck, and has a rich flavor.

If you have one of those cast-iron, top-of-the-stove griddles, now is the time to get it out! If it needs a bit of a scrub, go ahead, even using a drop or two of liquid soap (don't tell your mom)---just be sure to dry thoroughly and season the cooking surface by warming it and rubbing in a good quality fat such as tallow or lard with a cloth or sturdy paper towel. OK... Now to the meat!

Overnight in the refrigerator is the best way to marinate this cut, but not longer because it will over soften the meat. We've chosen a "pan" rather than a "grill" method of cooking because the heat is a little gentler and keeps the meat more tender and juicy. If you don't have cast-iron, non-stick is fine and will require less fat in the cooking process. Also, since we don't mechanically tenderize any of our steaks, it's safe to cook this to our suggested temperature of medium-rare, which yields a tender, juicy steak.

Heat the griddle or pan to medium-high, put down the steaks and grin! For medium-rare about four minutes on a side will do it (internal temperature of 125º). If you desire a more well-done steak, back off on the heat once you've got a good sear (color) on the steak, and cook to 135º for medium and 145º for medium-well.

Serve with rice and a fresh mango salsa for a Southwestern flair!