SZECHWAN-MARINATED FLAT IRON STEAK
Steps:
- In a small saute pan, heat the chili and peanut oils. Add the jalapeno, shallots, cilantro, green onions, and ginger and cook until slightly tender. Remove from the heat and set aside.
- Combine the marinade ingredients in a medium bowl and whisk together until thoroughly combined. Place the steaks in the marinade and refrigerate for 12 hours.
- Heat the grill to high heat. Remove steaks from the marinade and season with a little salt and pepper. Grill to desired temperature, about 2 to 3 minutes per side. Remove the steaks from the grill and allow to rest. Slice the steaks on a thin bias and set aside.
- In a medium bowl, whisk together all the ingredients. Set aside.
- Heat the peanut oil in a wok or hot saute pan over high heat. Add the mushrooms, asparagus, scallions, bok choy, and red onions, and cook until tender. Deglaze the vegetables with the Szechwan Deglaze until almost all the liquid is absorbed.
FLATIRON STEAK IN WORLD'S BEST MARINADE
Flatiron steak in World's Best Marinade is to die for yummy, tender, and flavorful.
Categories Main Dishes
Time 8h12m
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients; stir until combined.
- Place steak inside heavy duty ziploc bag; pour marinade over.
- Marinade 8 hours or overnight, turning occasionally.
- Grill flatiron until desired doneness.
- Allow to rest 10 minutes before slicing.
- Cut thinly across the grain; serve.
Nutrition Facts : Calories 112 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FLAT IRON STEAK MARINADE
The secret to this wonderful marinade is the cola! It is wonderful on flat iron steaks! But is great with any cut of beef! Cook steaks however desired, brushing remaining marinade as they cook.
Provided by Cara Murray
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 1h10m
Yield 2
Number Of Ingredients 10
Steps:
- Place steak into a casserole dish and season with salt and black pepper.
- Whisk cola-flavored beverage, ketchup, Worcestershire sauce, garlic, chili powder, salt, mustard, and cayenne pepper together in a bowl; pour over steak.
- Marinate steak in the refrigerator, at least 1 hour to overnight.
Nutrition Facts : Calories 342.8 calories, Carbohydrate 33.6 g, Cholesterol 73.7 mg, Fat 13.1 g, Fiber 0.6 g, Protein 23.1 g, SaturatedFat 4.8 g, Sodium 1755.6 mg, Sugar 27.4 g
GRILLED ROSEMARY BALSAMIC FLAT IRON STEAK
Grilled Rosemary Balsamic Flat Iron Steak is a show stopper! This Grilled flat iron steak topped with a balsamic reduction will have your guests raving!
Provided by Deseree
Categories Main Dishes
Time 8h15m
Number Of Ingredients 8
Steps:
- In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
- Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
- When you're ready to cook, preheat your grill to medium-high heat.
- Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
- Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
- After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
Nutrition Facts : Calories 766 kcal, Carbohydrate 2.4 g, Protein 70.3 g, Fat 51.9 g, SaturatedFat 16.3 g, Cholesterol 250 mg, Sodium 577 mg, Fiber 0.6 g, Sugar 0.2 g, ServingSize 1 serving
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
HONEY BALSAMIC MARINATED FLAT IRON STEAK
A simple marinade adds amazing rich flavor and delicious caramelization when you fire up the grill to make this easy steak recipe.
Provided by Brianne @ Cupcakes & Kale Chips
Categories Main
Time 20m
Number Of Ingredients 8
Steps:
- Combine balsamic vinegar, honey, olive oil, Dijon mustard, salt, pepper, and garlic powder in a bowl or plastic bag. Stir together.
- Add the flat iron steak to the bag and seal or place the steak in a shallow glass baking dish and pour the marinade over the steak and turn to coat.
- Marinate in refrigerator for at least 30 minutes or up to overnight. Remove steaks and discard the marinade.
- Season beef with salt and pepper to taste.
- Preheat grill to medium high.
- Grill 3-5 minutes per side to 135°F for medium rare or to desired doneness.
- Remove steaks and let rest 5 minutes, then slice thinly across the grain.
Nutrition Facts : ServingSize 4 oz., Calories 294 kcal, Carbohydrate 14 g, Protein 21 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 425 mg, Sugar 13 g
MARINATED FLAT IRON STEAK
Make and share this Marinated Flat Iron Steak recipe from Food.com.
Provided by Kevin Nixon
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first six ingredients for a marinade.
- Put flat iron steak in a freezer bag, pour marinade over it, seal bag, and freeze. The night before you plan to serve this, take bag from the freezer and thaw in refrigerator. (Or marinate the steak for several hours in the fridge, without freezing at all.).
- To prepare for serving, remove beef from marinade; reserve marinade.Grill steak for 8 to 10 minutes per side; or broil 6 minutes on one side and 4 on the other.
- Put reserved marinade in sauce pan. Heat on medium; let this gently boil for at least 10 minutes or until reduced by about a third.
- Let steak rest for 10 minutes. Cut steak across grain at a slanted angle into thin slices.
- Pour reduced marinade over the steak, and serve.
Nutrition Facts : Calories 460.8, Fat 40.1, SaturatedFat 8.3, Cholesterol 73.7, Sodium 1117.2, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 23.2
18 BEST FLAT IRON STEAK RECIPES
Are you looking for recipes with flat iron steak to make for dinner? You've come to the right place. We've found the best recipes for every dish style, from traditional flat iron steak to salads to keto and low-carb steak meals.
Categories DINNER
Time 2h28m
Number Of Ingredients 10
Steps:
- Mix olive oil, Cabernet, mustard powder, garlic, chives, parsley, salt, and pepper in a small bowl. Put the steak inside of a large, resealable bag and pour the marinade mixture over the bag. Before sealing, press on the bag to remove as much air as possible. Place bag in the refrigerator to marinate for 2-3 hours.
- Heat a nonstick skillet on medium-high heat. Add the steak and cook for 3-4 minutes on each side. (Medium-rare is recommended for the best taste.) If you desire a higher level of doneness, leave slightly longer and check frequently. Move steaks to a plate and throw out the marinade. Allow steaks to sit for about five minutes before serving.
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
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.
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5/5 Total Time 40 minsServings 4
- Light a grill or heat a grill pan. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. Set the butterflied flatiron steak in a medium bowl or baking dish.
- In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes.
- Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- Remove the steak from the marinade, letting the excess drip back into the bowl; do not wipe off the marinade. Season the steak with salt and pepper. Grill the butterflied steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish.
GARLIC LIME GRILLED FLAT IRON STEAK - AMEE'S SAVORY DISH
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4.5/5 (6)Total Time 18 minsCategory Main CourseCalories 265 per serving
- Whisk all ingredients together and pour into a large zip top bag. Add flat iron steak and press out all of the extra air. Refrigerate for 2 hours.
- Preheat grill to medium heat (350 degrees F) and grill to desired doneness, turning once. Medium-rare temperature is 145 degrees F and 160 degrees for medium. Rest for 5 minutes and thinly slice to serve.
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- 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.
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- Whisk together the Negra Modelo, soy sauce and sugar in a medium bowl or liquid measuring cup. Place the steak and garlic in a resealable plastic bag and add the marinade, tossing to coat. Place the bag in the refrigerator and marinate for a minimum of 2 hours to overnight, turning the bag periodically.
- Remove the bag from the refrigerator and allow to steak to come to room temperature. Preheat the grill to the high. Discard the marinade and pat the steak dry. Brush the steak with the high heat oil and season both sides generously with salt and pepper.
- Grill the steak on high heat for approximately 3-4 minutes per side until it’s cooked to medium-rare. Allow the meat to rest for at least 10 minutes. Slice against the grain in to thin strips and serve or use as a filling for tacos.
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Servings 4Calories 333 per serving
- To prepare the marinade; in a large shallow non-metallic dish mix all the ingredients together. Place the steaks in the marinade mixture and coat well on both sides. Cover and refrigerate for up to 2 hours, or if time allows overnight.
- Remove the steaks from the marinade (discard the marinade) and cook under a preheated moderate grill or on a prepared barbecue according to your preference(Rare -2 minutes on each side, Medium Rare -3-4 minutes on each side, Medium -5-7 minutes on each side). Transfer to a warm plate, cover the foil and leave to rest for 5-10 minutes.
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Servings 6Estimated Reading Time 6 minsCategory Main Dish, MeatTotal Time 3 hrs 10 mins
- Refrigerate for at least 3 to 6 hours.Remove the steak from the marinade and place on a plate while you heat up the grill pan.
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- In a small bowl, combine salt, pepper, onion powder, garlic powder, and smoked paprika. Evenly sprinkle the seasoning mix on both sides of the steak.
- In a medium-sized bowl combine tomato paste, Worcestershire sauce, red wine vinegar, and water.
- Add steak to a large re-sealable plastic bag. Add in tomato mixture and evenly coat with the marinade. Add olive oil to the bag and coat the steak.
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- Mix all marinade ingredients in a gallon size ziplock. Add steak and put in fridge to marinate 20 minutes to overnight.
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