Beef
SmokeStone Flat Iron Steak & Potatoes
Chef Greg
Prep Time: 10 min
Cook Time: 30 min
A perfectly seasoned steak seared on the SmokeStone alongside buttery Greek-style potatoes.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, Preheat your SmokeStone to Med Hi.
- Step 2: Season steak with Ben's Heffer Dust and Chef Greg's 4 Letter Rub. Let seasoning rest on each side of steak for 8-10 minutes before flipping.
- Step 3: Place steak on left side of SmokeStone and let it cook for 5-10 minutes before flipping and allowing it to cook for another 5-10 minutes.
- Step 4: Add blanched potatoes on right side of SmokeStone, top them with butter and Colden's Freakin Greek. Toss together to combine ingredients. Cover with SmokeStone Griddle Dome.
- Step 5: Allow to cook, tossing potatoes every 2-3 minutes until steak is done and potatoes are hot.
- Step 6: Remove from SmokeStone and allow steak and potatoes to rest for 5 minutes before serving.
Ingredients
Serving Sizes
- 2 pound(s) Flat Iron Steak
- 3 tablespoon(s) Ben's Heffer Dust
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 pound(s) Whole Baby Potatoes (blanched)
- 4 tablespoon(s) Butter
- 3 tablespoon(s) Colden's Freakin' Greek Rub
- Step 1: Burning the recteq Ultimate Blend Pellets, Preheat your SmokeStone to Med Hi.
- Step 2: Season steak with Ben's Heffer Dust and Chef Greg's 4 Letter Rub. Let seasoning rest on each side of steak for 8-10 minutes before flipping.
- Step 3: Place steak on left side of SmokeStone and let it cook for 5-10 minutes before flipping and allowing it to cook for another 5-10 minutes.
- Step 4: Add blanched potatoes on right side of SmokeStone, top them with butter and Colden's Freakin Greek. Toss together to combine ingredients. Cover with SmokeStone Griddle Dome.
- Step 5: Allow to cook, tossing potatoes every 2-3 minutes until steak is done and potatoes are hot.
- Step 6: Remove from SmokeStone and allow steak and potatoes to rest for 5 minutes before serving.
Chef Pairings
Serve with a fresh side salad or grilled vegetables and finish with a pat of herb butter or a drizzle of chimichurri for an extra pop of flavor.