Flat Iron Steak Grilled To A Tea Food

FLAT IRON STEAK GRILLED TO A 'TEA'

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub a generous amount of salt over each steak. Spread a thick layer of mustard on each side of each steak. Sprinkle tea leaves over each steak until mustard is completely covered.
• Cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GRILLED FLAT IRON STEAK WITH BLUE CHEESE BUTTER AND GRILLED GRAPES

Steps:

• In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature.
• Preheat grill or grill pan to medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain.
• While steak is grilling place grape clusters on hot grill; cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally.
• In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt; set aside.
• Serve rested steak with a dollop of blue cheese butter alongside grilled grapes.

WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES

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

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.

GRILLED FLAT IRON STEAK

Steps:

• Place steak in a plastic sealable bag.
• In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
• Let meat set at room temperature for at least one hour prior to grilling.
• Remove meat from the marinade and discard marinade.
• Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
• Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
• Thinly slice the steak across the grain.

TENDER FLAT IRON STEAK

Steps:

• Mix all ingredients thoroughly and marinate steak for one hour.
• Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

FLAT IRON STEAK MARINADE

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.

FLAT IRON STEAK GRILLED TO A 'TEA'

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub a generous amount of salt over each steak. Spread a thick layer of mustard on each side of each steak. Sprinkle tea leaves over each steak until mustard is completely covered.
• Cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

FLAT IRON STEAKS WITH PARMESAN GRILLED VEGETABLES

Steps:

• Combine seasoning ingredients.
• Remove 4 teaspoons; press onto beef steaks.
• Add cheese, oil and vinegar to remaining seasoning; mix well.
• Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks.
• Grill flat iron steaks, covered, 10 to 14 minutes.
• Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
• Brush vegetables with cheese mixture during last 10 minutes.
• To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
• Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
• Brush vegetables with cheese mixture during last 3 to 4 minutes.

FLAT IRON, GRILLED

Steps:

• Lay steaks out on a platter and allow to come to room temperature, about 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture.
• Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes.
• Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.

SOUTHWESTERN FLAT IRON STEAK FAJITAS

Steps:

• Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
• Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
• To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
• Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
• Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.