Frontier Flat-Iron Steak with Smoked Chipotle Mayo

Smoked flat iron steaks may be the best-kept secret in a griller's meat locker. Initially included in the top blade roast, the flat iron has an excellent natural marbling and is exceptionally tender. Coupled with the right ingredients, the flavor of this steak can rival many other expensive cuts. In this recipe, we not only smoke some to die for steaks but, we also whip up a Smoked Chipotle Mayonnaise as a flavorful bonus.

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Smoker Temp: 235°F / 350°F

Meat Finish Temp: 135°F (Medium Rare)

Wood: Maple

Steak Ingredients:

Flat Iron Steaks

Olive oil or Cooking Oil of choice

Wyld Seasoning: Frontier Cabin Chili Mix from Butcher BBQ

Worcestershire Sauce or Vinegar of choice

Butter

Salt

Smoked Chipotle Mayo Ingredients:

Mayonnaise

Sour cream (or more mayonnaise)

Butcher BBQ's Smoked Chipotle Seasoning

small lime (zest of entire lime and juice of half of it)

I know that steak looks tempting, but I suggest whipping up the smoke chipotle mayo before we get elbow deep into grilling. That way, the flavors have a chance to emulsify while the steak is cooking.

Smoked Chipotle Mayonnaise Instructions:

In a bowl, place all of the ingredients and whisk together until blended. Chill in the refrigerator until ready.

Now on to the steaks. The meat will need heat, so the first thing is first, fire up your grill and set the temperature for 235°F. Now let's turn our attention to the slabs of meat begin to sculpt a delicious main course. With the Worcestershire, season the steaks on both sides and allow them to marinate at room temperature for 30 minutes. Once the steaks have marinated, grab your Frontier Cabin Chili Mix. Apply about a half teaspoon of the chili seasoning evenly onto each steak's sides to add intense chili heat, finished with rich sweet cocoa after taste. If you are feeling Wyld, by all means, add more. Place the steaks onto your preheated 235°F grill.

Smoke the steaks for about 40 minutes, depending on the thickness of the portion. After your steaks have finished smoking, remove them from the grill and turn up the temperature to 350°F. Allow the grill to preheat. When ready, place smoked steaks back on the grill, cook for 1 minute per side, or cook until meat reaches the desired temperature. I aimed to cook our steaks medium rare at 135°F. With Butcher BBQ's Instant Read Digital Thermometer, I hit a bullseye. It displays a clear digital reading quickly, sports a waterproof design, and thankfully came with batteries included.

When the steaks cook to your desired doneness, move the smoked beauties to a cutting board and pitch a tent over them with aluminum foil, letting them rest for 10 minutes. This steam bath gives the meat a chance to soak up its juices. Chop some greens, pour a glass of something tasty, and savor the aroma.

Patience is a virtue. I recommend garnishing with butter, dill, or any herbs you have on hand, and of course, the Smoked Chipotle Mayonnaise. I threw a dollop on my steak and used the rest to spice up my veggies. Remember always to slice your steak across the grain and feel free to go back for seconds.

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Frontier Flat-Iron Steak with Smoked Chi.

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