WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES
The flat iron steak is the second most tender cut of beef, after the petit filet mignon. It comes from the top blade of the chuck. You may see a flat iron steak incorrectly labeled if it has a thick muscle that runs down the center of the steak. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef. If you don't see these steaks in your grocery store, ask your butcher to cut them for you. In most cases, the butcher would be happy to comply and it is well worth it.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
- Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
- Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
- Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
- Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
FLAT IRON STEAK WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
FLAT IRON STEAK AND COGNAC SAUCE
You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.
Provided by BakinBaby
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
- While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
- Grill steak 5 minute on first side and 3-4 on other side.
- Remove from grill, To serve; cut in thin slices.
- Cognac Sauce:.
- While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through.
- Serve over grilled meat.
FLAT IRON STEAK MARINADE
This results in a tender, flavorful, slightly carmelized steak. I think it would work great with any less expensive cut of beef.
Provided by Scott1265
Categories Steak
Time 3h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together, pour over 1 pound of steak and marinade for at least 3 hours, turning each hour.
- Grill over med-high about 6 minutes per side.
Nutrition Facts : Calories 219.7, Fat 13.6, SaturatedFat 1.9, Sodium 80.1, Carbohydrate 27.2, Fiber 0.3, Sugar 26.1, Protein 0.3
MARINATED FLAT IRON STEAK
Marinating and grilling makes a delicious, tender and juicy flat iron steak.
Provided by Jill Brune Lash
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 6h20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 10.6 g, Cholesterol 77.3 mg, Fat 19.8 g, Fiber 0.2 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 84.6 mg, Sugar 9.9 g
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