Flat Iron Steak

▪ Bring the meat to room temperature.

▪ Put a drizzle of oil on the Flat Iron Steak and add coarse salt on top.

▪ Turn on the BBQ and bring it up to maximum heat.

▪ Sprinkle the potatoes (with skins on) with a drizzle of oil, wrap them in aluminum foil, and bake them.

This will take at least 1 hour.

▪ Sprinkle the grill with a drizzle of oil.

▪ Peel the carrots and place them whole on the BBQ.

▪ After slicing the zucchini squash put them on the grill as well.

▪ Cook the bel peppers as well, starting with the skin underneath.

▪ When the vegetables are ready, insert the thermometer probe into the center of the meat and place it heart-shaped on the grill.

▪ I reached a temperature of 120° F inside.

▪ Given the weight of my meat and the power of my BBQ it took about 20 minutes.

▪ While the meat is cooking, remove the skins from the bell peppers, place them in the glass of an immersion blender and blend well with a drizzle of extra virgin olive oil and a pinch of salt.

▪ Next, cut the avocado and chop it with a drizzle of extra virgin olive oil and a pinch of salt until it becomes creamy.

▪ When the meat is ready remove it from the BBQ and let it rest 10 minutes wrapped in aluminum foil.

▪ Slice and serve with the vegetables and sauces.

▪ Flat Iron Steak is ready!

▪ Enjoy!