2 ½ lbs. Flatiron Steak (each steak approximately 1 ¼ lb.)
Seasoning salt such as Bosari Seasoning (original)
Sprinkle steaks with seasoning salt on all sides. Press firmly to rub seasoning salt to steaks. Set aside.
Prepare a grill for high-heat cooking. When grill is very hot, put seasoned steaks directly on the grill and brown on each side until just seared, 1 to 2 minutes per side. Lower the heat of the grill. If you have a gas grill, turn down the heat to medium. Cover steaks and let cook for 5 to 6 minutes for medium-rare. Remove from grill and rest steaks 10 minutes before slicing.
German Potato Salad from Whole Foods Market
For a variation on classic picnic potato salad, try this recipe featuring a mustard and apple cider vinegar dressing instead of the standard mayonnaise base.
2 pounds Yukon Gold or yellow potatoes, unpeeled
1/2 pound bacon
1 large white onion, chopped
2 tablespoons safflower or canola oil
3 tablespoons whole-grain mustard
6 tablespoons apple cider vinegar, or to taste
1 bunch green onions, chopped
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons chopped parsley
Boil potatoes in a large pot until tender, 15 to 20 minutes. Don’t let them get too soft—a fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired and slice.
Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.
In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.