Texas Flat Iron Steak

1 cup Texas olive oil
a cup red wine vinegar
1 teaspoon cumin
4 garlic cloves, chopped
1 jalapeño, minced
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds Texas flat iron steak, trimmed
1 head of Romaine lettuce grown in Texas
1-12 ounce bag of cherry tomatoes, quartered.
15 ounces (nt.wt.) of jarred, quartered and marinated artichoke hearts with the liquid
4 ounces crumbled feta cheese
a cup toasted pine nuts
¼ cup Texas extra virgin olive oil
1 teaspoon each salt and freshly ground black pepper

The flavorful Flat Iron Steak is the second most tender cut of meat right after the tenderloin. Also known as a Top Blade, it benefits from marinating and is best if it isn't cooked too well beyond medium.
This steak has a deep, rich flavor which makes it perfect to stand on its own, or with a flavorful topping like in this recipe. Grilled over a medium high heat at a little lower temperature to keep from charring the
outside before it heats through the middle is the best method of cooking.