INGREDIENTS

• Chairman’s Reserve Flat Iron: 1500 G 

• Coffee, Ground: 10 g 

• Mulato Chile, Ground: 12 g 

• Dark Brown Sugar: 25 g 

• Smoked Sweet Paprika: 6g 

• Dry Oregano: ½ g

• Black Pepper: ½ g 

• Coriander: 2 g 

• Mustard Powder: 1 g 

• Ginger Powder: 1 g

INSTRUCTIONS

1. Cut Flat Irons into 6 oz steaks. Toss in Coffee Rub. Heat smoker to 150F.

2. Place inside for 50-60 minutes or until it reaches and internal temp of 125F

3. Alternately, you can grill or roast the same cuts with the same process

Notes

• This cut is essential for any restaurant as Flat Irons are versatile and adaptable for any chef who is looking to be able to turn on a dime, if necessary

• They take marinade well, can be grilled to order, or hot smoked for a luxurious cut

• Slice thin for sandwiches during the day, or keep them center of the plate with holiday sides like truffle sweet potatoes, creamed spinach, and roasted apple

• Great for take-out as they hold up well to travel and can hold their heat without losing texture

— RECIPE BY CHEF GUY MEIKLE —