I ate Chelo Kebab when my family lived in Tehran in the late 70’s…many moons ago. Typically chelo kebab was served with saffron rice, grilled tomatoes, sliced red onion, some bitter herbs, and barbari bread. When we returned to the USA, one of the things we missed most was this dish. My father, brother and I went through many recipes trying to get close to that dish and came up with this recipe. When we brought a woman or girlfriend home for the first time to meet the family, it was common to serve this dish.
Flat Iron Steaks are a reasonably priced steak that is tender, a great flavor and is relatively lean. We find that we are eating these more and more. The whole cuts that are in vacuum packing are great because they freeze well.
This sauce is served with prime rib, ham, and steaks. To spice it up a little, add more horseradish.
We made this recipe because we enjoy the ribeye steak at the Sicilian Butcher. This unique technique adds a mild Italian flavor to the steak and wonderfully moist tender steak. I cooked it medium rare, well maybe a little closer to rare than medium.