Marinated flat iron steak.
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 summer time? Well… we barbeque. Yes! We do! After all it is not hot enough!!!
I have to admit there is something wonderful to see a beautiful piece of flat iron steak sizzling and cooking on the grill. We can always add natural wood chips to the briquettes to give it a different flavor, or enhance it.
My dad loved to barbeque. To him it was a labor of love and I miss it. He taught me brush any meat with rosemary springs soaked on olive oil.
Last night we had a very lean Flat Iron Steak. Made a quick marinate, let it rest and tendering 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 in two long strips. Consequently allowing the marinate 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.
Marinated Flat Iron Steak - Great Summer BBQ
- 1 hr 15 mins total
- 1 hr prep
- 15 mins cook
- serves 4
1 2 pound flank steak
2 lemon juice
Zest of 1 lemon
2 tablespoons balsamic vinegar
2 chopped garlic cloves
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
grated fresh ginger
Fresh herbs on hand Thyme, sage, marjoram fresh rosemary
4 tablespoons olive oil
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.
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