Marinated flat-iron steak is one of our favorite cuts of meat, as it is cost-effective, feeds a crowd, and always tastes amazing.
As all of you know, we live in Phoenix. Our winters are great, and our summers are hot. Therefore, what do we do in the summertime? Well… we barbeque. Yes! We do! After all, it is not hot enough!!!
I have to admit, there is something wonderful about seeing a beautiful piece of flat-iron steak sizzle and cook on the grill. We can always add natural wood chips to the briquettes to give them a different flavor or enhance them.
My dad loved to barbecue. To him, it was a labor of love, and I miss it. He taught me to brush any meat with rosemary sprigs soaked in olive oil.
Last night we had a very lean Flat Iron Steak. Made a quick marinade, let it rest and tenderize for one hour. On the grill it went, and voila, dinner was served. Not exactly…. Roasted potatoes and a refreshing salad with a tarragon vinaigrette were the best side dishes for it.
I do love to read cooking magazines, and I found this great suggestion: Cut the long piece of flat-iron steak lengthwise to split it into two long strips. Consequently, allowing the marinade to penetrate better in the meat, hence shortening the amount of time to let it rest. Great suggestion that I will use from now on.
The meat was tender, juicy, and, most of all, cooked evenly.
If you enjoy this recipe, check out these flavorful recipes:
Marinated Flat Iron Steak – Great Summer BBQ
Ingredients
- 1 pound flank steak
- 2 lemon juice
- 1 lemon, zested
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, peeled and chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- fresh ginger, grated
- rosemary, or any fresh herbs on hand Thyme, sage, marjoram
- 4 tablespoons olive oil
Instructions
- Cut the flat iron steak lengthwise to form two equal strips. Place all the above ingredients in a large baking pan, or Ziploc bag. Add the meat to it and place in the refrigerator for an hour or more.
- Start the BBQ . When temperature reaches high, add the steaks. Cover and cook for 3 minutes. Turn the steaks and cook the other side for another 3 minutes, or to required doneness.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: American
- Occasion: Fourth of July
- Season: Summer
- Type: Affordable Gourmet
Did you make this?
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