Flatiron steak & potatoes

I really have come to love flatiron steak. They say it's a new type of cut. (See Wikipedia.)

Sometimes I use a wet marinade for it, and sometimes dry. Tonight, I just used some Mrs Dash-style seasoning, a little salt, and then a little olive oil. I let it stand for about a half hour, sometimes longer.

Then, I heat up the broiler on Hi. When it's nice and hot, I slide that steak under for about 7 min on the first side, flip, and then about 5 or 6 on the "B" side (you youngsters won't even know what a B side is!).

I put the hot steak on a cutting board for at least 10 minutes, and put some foil over it loosely to keep the heat in. After it's stood for that long, I slice it thinly against the grain for serving. I like to put a spoon next to the meat (I serve buffet-style off the cutting board) so people can put the meat juices over the top of their serving.

The potatoes I like to do are roasted small potatoes. They used to call them "new" potatoes, but really I guess they don't have to be new, just small. I just slice in half, put in a pan with olive oil, cut side down, and then put in a preheated 375 oven (I often use convection for this) until they're nice and brown. Takes roughly 15-18 minutes. Tonight I also chopped up some fresh garlic and sprinkled that over the top. A little salt when they come out, and that's it.

Tonight I also made a casserole with spinach and artichoke hearts, but I really winged it. So I'll only post that one if it turns out nice.